Amount
Ingredient
Preparation



2
quarts
water





12
ounces
grits

quick



1/2
pound
butter





2
each
jalapenos

diced, remove seeds



1
medium
red bell pepper

diced



1
medium
poblano peppers

diced



1
medium
onion

diced



1/2
pound
cheddar cheese

grated



1/2
pound
monterey jack cheese

grated



4
each
eggs

beaten



1
x
salt

to taste

 Bring water to a boil. Add grits and simmer for 5 minutes. (For  thinner grits, add more water.) Set aside. 

Melt butter in a large skillet  over medium high heat; add peppers and onion. Saute until tender, about 5  minutes. Add to grits, along with cheeses. Add eggs and season with salt. 

Pour  into a 2-quart casserole and refrigerate until ready to cook. Bake in a  preheated 35 degree oven for 25 minutes, or until set. Serve immediately.