Jalapeno-Cheese Grits


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.