Serve these tasty jalapeño and cheese grits as a satisfying meatless main dish or a hearty side dish.
2 (14.5-ounce) cans chicken broth
1 3/4 cups uncooked quick-cooking grits
1/2 cup butter or margarine
1 medium onion, chopped
2 red or green jalapeño peppers, seeded and diced
1 large green bell pepper, chopped
2 cups (8 ounces) shredded sharp cheddar cheese
2 cups (8 ounces) shredded Monterey Jack cheese
4 large eggs, lightly beaten
1/4 teaspoon salt
- Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stirring occasionally, 5 minutes. Cover.
- Melt butter in a large skillet; add onion and peppers, and sauté 5 minutes or until tender. Stir in grits, cheddar cheese, and next 3 ingredients.
- Pour into a lightly greased 13x9x2-inch baking dish.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes or until set; serve grits immediately.
Makes 8 servings.