Backyard's Jalapeno Cheese Grits
Yield
8 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
water
|
*
|
| 12 | ounces |
grits
quick |
|
| ½ | pound |
butter
|
|
| 2 | each |
jalapeño pepper
diced, remove seeds |
*
|
| 1 | medium |
sweet red bell peppers
diced |
|
| 1 | medium |
poblano peppers
diced |
*
|
| 1 | medium |
onions
diced |
|
| ½ | pound |
cheddar cheese
grated |
|
| ½ | pound |
monterey jack cheese
grated |
|
| 4 | large |
eggs
beaten |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
water
|
*
|
| 346.8 | ml/g |
grits
quick |
|
| 226.8 | g |
butter
|
|
| 2 | each |
jalapeño pepper
diced, remove seeds |
*
|
| 1 | medium |
sweet red bell peppers
diced |
|
| 1 | medium |
poblano peppers
diced |
*
|
| 1 | medium |
onions
diced |
|
| 226.8 | g |
cheddar cheese
grated |
|
| 226.8 | g |
monterey jack cheese
grated |
|
| 4 | large |
eggs
beaten |
|
| 1 | x |
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. Sauté 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℉ (180℃) oven for 25 minutes, or until set. Serve immediately.
