Jalapeno Cheese Grits
Yield: 8 servings
2 qt water
12 oz quick grits
1/2 lb butter
2 jalapenos, diced,
1 red bell pepper, diced
1 poblano pepper, diced
1 onion, diced
1/2 lb Cheddar cheese, grated
1/2 lb Monteray Jack, grated
4 eggs, beaten
salt
Bring water to a boil. Add grits and simmer for 5 minutes. (For
thinner grits, add more water.) Set aside. Melt butter in a large
skillet over medium high heat; add peppers and onion. Saute until
tender, about 5 minutes. Add to grits, along with cheeses. Add eggs
and season with salt. Pour into a 2-quart casserole and refrigerate
until ready to cook. Bake in a preheated 350 degree oven for 25
minutes, or until set. Serve immediately.
Yield: 8 servings
2 qt water
12 oz quick grits
1/2 lb butter
2 jalapenos, diced,
1 red bell pepper, diced
1 poblano pepper, diced
1 onion, diced
1/2 lb Cheddar cheese, grated
1/2 lb Monteray Jack, grated
4 eggs, beaten
salt
Bring water to a boil. Add grits and simmer for 5 minutes. (For
thinner grits, add more water.) Set aside. Melt butter in a large
skillet over medium high heat; add peppers and onion. Saute until
tender, about 5 minutes. Add to grits, along with cheeses. Add eggs
and season with salt. Pour into a 2-quart casserole and refrigerate
until ready to cook. Bake in a preheated 350 degree oven for 25
minutes, or until set. Serve immediately.
