Jalapeño-Cheese Grits

• 2 (14 1/2-ounce) cans chicken broth
• 1 3/4 cups uncooked quick-cooking grits
• 1/2 cup butter or margarine
• 1 medium onion, chopped
• 2 red or green jalapeno peppers, seeded and diced
• 1 large green bell pepper, chopped
• 2 cups (8 ounces) shredded sharp Cheddar cheese
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 4 large eggs, lightly beaten
• 1/4 teaspoon salt

1. Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stirring occasionally, 5 minutes. Cover.
2. Melt butter in a large skillet; add onion and peppers, and saute 5 minutes or until tender. Stir in grits, Cheddar cheese, and next 3 ingredients. Pour into a lightly greased 13- x 9-inch baking dish.
3. Bake at 350u0b0 for 30 minutes or until set; serve grits immediately.

chicken broth, grits, butter, onion, red, green bell pepper, cheddar cheese, shredded monterey jack cheese, eggs, salt

Taken from www.myrecipes.com/recipe/jalapeo-cheese-grits (may not work)