Cheese Grits

2 Quarts Water
12 Ounces Quick grits
1/2 Pound Butter
2 Jalapenos, diced, remove seeds for sissies
1 Medium Red bell pepper, diced
1 Medium Poblano pepper, diced
1 Medium Onion, diced
1/2 Pound Cheddar cheese, grated
1/2 Pound Monterey Jack, grated
4 Eggs, beaten
Salt, to taste

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