Hot Grits With Jalapenos & Cheese
|Water||5 Cup (80 tbs)|
|Quick cooking grits||1 1⁄4 Cup (20 tbs)|
|Sharp cheddar cheese||1 Pound, shredded|
|Canned jalapeno chilies||2 , minced|
|Eggs||4 Large, beaten to blend|
In a 3- to 4-quart pan over high heat, gradually stir water into grits.
Stirring over high heat, bring to a boil; reduce heat and simmer, stirring often, for 10 minutes.
Add 3 cups cheese to grits and stir until cheese is smoothly melted.
Add jalapenos and salt to taste.
Beat about 1/2 cup hot grits into eggs, then stir egg mixture into the remaining grits.
Scrape mixture into a greased 2- to 2 1/2-quart shallow casserole.
Top with remaining cheese and dust very lightly with cayenne.
Bake, uncovered, in a 350° oven until mixture is set when lightly touched, 40 to 45 minutes.