Cheese and Chili Baked Grits

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 small jalapeno peppers, seeded and finely chopped or 2 -4 dashes liquid
• red pepper seasoning
• 2 garlic cloves, finely chopped
• 1 34 teaspoons chili powder
• 2 cups chicken broth
• 1 cup old-fashioned grits (not quick-cooking)
• 2 eggs
• 4 ounces cheddar cheese, shredded (1 cup)

1. Preheat oven to 375.
2. Lightly butter 1-quart baking casserole.
3. Melt butter in medium saucepan over medium-low heat until hot.
4. Add onion; saute for about 5 minutes or until almost tender.
5. Add jalapeno and garlic; saute for about 2 minutes.
6. Stir in chili powder.
7. Increase heat to medium.
8. Add chicken broth.
9. Bring to boiling.
10. Reduce heat to low; gradually whisk in grits.
11. Cook, stirring constantly, for 1 to 2 minutes or until grits thicken.
12. Remove from heat.
13. Beat eggs slightly in a small bowl.
14. Quickly beat small amount of hot grits into eggs.
15. Return to saucepan with remaining grits, stirring constantly.
16. Stir in cheese; pour into prepared casserole.
17. Bake uncovered, in preheated oven for 45 minutes or until golden.

unsalted butter, onion, peppers, red pepper, garlic, chili powder, chicken broth, oldfashioned grits, eggs, cheddar cheese

Taken from www.food.com/recipe/cheese-and-chili-baked-grits-334167 (may not work)