Pepper Grits Casserole
2 quarts water
12 ounces Quick grits
1/2 pound butter
2 Jalapenos, diced, remove seeds
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 oven for 25 minutes, or until set. Serve immediately.
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