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, 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
Sounds like a tasty recipe, thanks for sharing! :)
ReplyDeleteTook this to a cookout and everyone loved it😋
ReplyDeleteI'm glad to hear that!
DeleteCan we half it?
ReplyDeleteCertainly.
DeleteI added chopped bacon. I cooked all the veggies in the bacon fat. I also used 7 egg whites instead of whole eggs. Wow!
ReplyDeleteI made this tonight. It was so good. I added some fried sausage and put Good amt of pepper and small amt. of red pepper flakes. This a keeper thank you for sharing.
ReplyDeleteI bet that was delicious!
DeleteCan I add cooked breakfast sausage?
ReplyDeleteCertainly!
DeleteI a. Confused about when to add the cheese and eggs. Says to add it to the skillet with the salted vegetables?
ReplyDeleteYes, add in the cheese, the eggs, and the cooked grits to the vegetables, then transfer to the baking dish.
Delete