THE BACKYARD JALAPENO CHEESE GRITS
2 quarts water
12 ounces quick grits, uncooked
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 pepper 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 F oven for 25 minutes, or until set. Serve immediately.
Makes 8 servings
Source: Jeff Blank, The Backyard at Bee Cave, Austin-American Statesman, Austin, TX, February 16, 1994
From: Dee, OK - 08-09-97
2 quarts water
12 ounces quick grits, uncooked
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 pepper 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 F oven for 25 minutes, or until set. Serve immediately.
Makes 8 servings
Source: Jeff Blank, The Backyard at Bee Cave, Austin-American Statesman, Austin, TX, February 16, 1994
From: Dee, OK - 08-09-97
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