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 grits, Cheddar cheese and remaining ingredients.
Pour in 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