RECIPE FROM "SANDY'S
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
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 13- x 9-inch baking dish.
Bake at 350° for 30 minutes or until set; serve grits immediately.
Yield: 8 to 10 servings.