These tasty jalapeno and cheese grits doesdouble duty, it can be served as a satisfying meatless main dishor as a hearty side dish.
Recipe: Jalapeno-Cheese Grits
2 (14 1/2-ounce) cans chicken broth
1 3/4 cups uncooked quick-cooking grits
1/2 cup butter or margarine
1 medium onion, chopped
2 red or green jalapeño peppers, seeded and diced
1 large green bell pepper, chopped
2 cups (8 ounces) shredded sharp cheddar cheese
2 cups (8 ounces) shredded Monterey Jack cheese
4 large eggs, lightly beaten
1/4 teaspoon salt
Makes 8 to 10 servings.
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