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Ingredients: 2 Quart(s) Water 12 Ounce(s) Quick grits 1/2 Pound(s) Butter 2 Jalapenos, diced 1 medium Red bell pepper, diced 1 medium Poblano pepper, diced 1 medium Onion, diced 1/2 Pound(s) Cheddar cheese, grated 1/2 Pound(s) Monteray Jack, grated 4 Eggs, beaten 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. Saute 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 degree oven for 25 minutes, or until set. Serve immediately.
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