Jalapeno-Cheese Grits

Ingredients:

• 1 (32oz) container chicken broth
• 1 3/4 cups uncooked quick-cooking grits
• 1/2 cup butter or margarine
• 1 medium onion, chopped
• 2 jalapeno peppers, seeded and diced
• 1 large red or green bell pepper, chopped
• 2 garlic cloves, pressed
• 2 cups (8oz) sharp cheddar cheese, shredded
• 2 cups (8oz) monterey jack cheese, shredded
• 5 large eggs, lightly beaten
• 1/4 teaspoon salt

Instructions:

Bring the broth to a boil in a large saucepan, then stir in the grits. Reduce the heat and simmer, stirring occasionally for 5 minutes. Cover. Melt the butter in a large skillet, then add the onion, jalapenos, bell pepper and garlic and saute for 5 minutes or until tender. Stir in the grits and remaining ingredients. Pour into a lightly greased 13x9-inch baking dish. Bake, covered at 350° for 45 minutes or until set, then serve immediately.