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Jalapeno Cheese Grits 4 1/2 cups water 1 teaspoon salt 1 1/2 cups quick-cooking grits 4 cups (1 pound) shredded sharp Cheddar cheese 1/4 cup butter or margarine 2 canned jalapeno peppers, seeded and chopped 2 tablespoons chopped pimiento 1 teaspoon salt 3 eggs, beaten Combine water and 1 teaspoon salt in a large saucepan, bring to a boil. Gradually stir grits into water, cover, reduce heat to low, and cook 5 minutes, stirring occasionally. Add cheese and butter; stir until melted. Stir in peppers, pimiento, and 1 teaspoon salt. Add a small amount of hot grits to eggs, stirring well; stir egg mixture into the remaining grits. Pour grits into a lightly greased 12 by 8 by 2inch baking dish. Bake, uncovered, at 350 degrees for 30 minutes. Makes 8 to 10 servings. |
Recipe courtesy of Nana's Kitchen :o)
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Graphics graciously provided by Helena at Graphic Garden.