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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 (14 1/2-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 |
Directions:
1. Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stirring occasionally, 5 minutes. Cover.
2. 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 13- x 9-inch baking dish.
3. Bake at 350° for 30 minutes or until set; serve grits immediately.
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