Baked Jalapeno Cheese Grits

Oh, grits.  They're not just for breakfast anymore.  With the addition of two different cheeses, onions, bell peppers and jalapenos, this is a great savory version that can replace potatoes, rice or pasta as a side dish for your main course dinner meals.  

1 (32 oz.) container of chicken broth

1 3/4 cup quick-cooking grits, uncooked

1/2 cup butter

1 medium onion, chopped

2 jalapeno peppers, seeded and diced

1 large red or green bell pepper, chopped

2 garlic cloves, pressed

2 cups (8 oz.) shredded sharp Cheddar cheese

2 cups (8 oz.) shredded Monterey Jack cheese

5 large eggs, lightly beaten 

1/4 t. salt

Bring broth to a boil in a large saucepan. Stir in grits. Reduce heat, and simmer, stirring occasionally 5 minutes. Cover and remove from heat.

Melt butter in a large skillet; add chopped onion and next 3 ingredients, and saute 5 minutes or until tender. Stir in cheeses, eggs, and salt.

Pour mixture into a lightly greased 9 x 13-inch baking dish.

Bake, covered, at 350 degrees for 45 minutes or until set; serve immediately.

From The Southern Living Cookbook:  1,250 Recipes for Everyday Cooking