Jalapeño-Cheese Grits

Ingredients

• 0.5 cup butter 
• 29 ounce chicken broth canned
• 4 large eggs lightly beaten
• 1 large bell pepper green chopped
• 8 ounces monterrey jack cheese shredded
• 1 medium onion chopped
• 1.8 cups quick-cooking grits uncooked
• 2  jalapeño peppers diced green red seeded
• 0.3 teaspoon salt 
• 8 ounces sharp cheddar cheese shredded

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stirring occasionally, 5 minutes. Cover.
2. Melt butter in a large skillet; add onion and peppers, and saut 5 minutes or until tender. Stir in grits, Cheddar cheese, and next 3 ingredients.
3. Pour into a lightly greased 13- x 9-inch baking dish.
4. Bake at 350 for 30 minutes or until set; serve grits immediately.