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Cooked by: Chef / Last Modified: 7/14/2008 / Base: Vegetables / Number of Servings: 8 |
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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.
| 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 |
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