Backyards Jalapeno Cheese Grits Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 quart: Water,
12 ounce: Quick grits,
1/2 lbs: Butter,
2: Jalapenos, diced, remove seeds for sissies.
1 medium: Red bell pepper, diced
1 medium: Poblano pepper, diced
1 medium: Onion, diced
1/2 lbs: Cheddar cheese, grated
1/2 lbs: Monteray Jack, grated
4: Eggs, beaten
Salt, to taste
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp