A southwestern jalapeño, egg and cheese grits casserole for breakfast, brunch or supper.

Jalapeños Cheese Grits

8 cups water
1 1/2 cups grits
1 teaspoon salt
1 cup butter
2 jalapeños, seeded and diced-
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 onion, chopped
2 cups (8-ounces) shredded cheddar cheese
2 cups (8-ounces) shredded Monterey Jack cheese
4 large eggs

1. Bring water to a boil in a saucepan. Remove from the heat and stir in grits and 1 teaspoon salt. Cover and cook, stirring occasionally, over low heat until thickened, about 20 minutes.
2. Melt butter in a large skillet over medium-high heat. Add diced jalapenos, diced red bell pepper, chopped green chili pepper, and chopped onion. Saute until tender, about 5 minutes. Add to the grits with the shredded cheddar cheese, shredded Monterey Jack cheese and eggs; stir to combine.
3. Pour mixture into a 3 to 4 quart casserole dish and bake at 350°F (175°C) until a toothpick inserted in the center comes out clean, about 40 to 50 minutes.

Makes 10 servings.