Backyard's Jalapeno Cheese Grits

• 2 quarts water
• 12 ounces grits quick
• 1/2 pound butter
• 2 each jalapeno pepper diced, remove seeds
• 1 medium sweet red bell peppers diced
• 1 medium poblano peppers diced
• 1 medium onions diced
• 1/2 pound cheddar cheese grated
• 1/2 pound monterey jack cheese grated
• 4 large eggs beaten
• 1 x salt to taste

1. Bring water to a boil.
2. Add grits and simmer for 5 minutes.
3. (For thinner grits, add more water.)
4. Set aside.
5. Melt butter in a large skillet over medium high heat; add peppers and onion.
6. Saute until tender, about 5 minutes.
7. Add to grits, along with cheeses.
8. Add eggs and season with salt.
9. Pour into a 2-quart casserole and refrigerate until ready to cook.
10. Bake in a preheated 350F (180C) oven for 25 minutes, or until set.
11. Serve immediately.

water, butter, jalapeno pepper, sweet red bell peppers, peppers, onions, cheddar cheese, eggs, salt

Taken from recipeland.com/recipe/v/backyards-jalapeno-cheese-grits-3766 (may not work)