| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Casserole | 8 | Servings | |
INGREDIENTS
| 2 | qt | Water |
| 12 | oz | Quick grits |
| 1/2 | lb | Butter |
| 2 | Jalapenos; diced, remove seeds for sissies | |
| 1 | md | Red bell pepper; diced |
| 1 | md | Poblano pepper; diced |
| 1 | md | Onion; diced |
| 1/2 | lb | Cheddar cheese; grated |
| 1/2 | lb | Monteray Jack; grated |
| 4 | Eggs; beaten | |
| Salt; to taste |
INSTRUCTIONS
From: [email protected] (The Meades) Date: Sun, 5 May 1996 20:09:56 -0400 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. [email protected] MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #71 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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