Ingredients
- 2 quarts water
- 12 ounces quick-cooking grits
- 12 cup butter
- 2 jalapeno peppers
- diced
- 1 poblano pepper
- diced
- 1 medium onion
- diced
- 12 lb cheddar cheese
- grated
- 12 lb monterey jack cheese
- grated
- 4 eggs
- slightly beaten
- salt
- to taste
Instructions
- Bring water to boil.
- Add grits and simmer for five minutes.
- Set aside.
- Melt butter in large skillet.
- Add peppers and onion.
- Saute until tender, about five minutes.
- Add to grits along with cheeses.
- Stir to combine.
- Temper eggs if grits are still hot.
- Otherwise, add eggs and stir well.
- Add salt to taste.
- Pour into 2 quart casserole dish and refrigerate until ready to bake.
- Bake at 350 degrees for one to one and 1/2 hours or until set.
- I usually cook longer because we like them crispier around the edges.
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