Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Backyard's Jalapeno Cheese Grits
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- #12006
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 quarts water
12 ounces quick grits
1/2 pound butter
2 jalapeno peppers, diced, remove seeds if less heat is desired
1 medium red bell pepper, diced
1 medium poblano pepper, diced
1 medium onion, diced
1/2 pound Cheddar cheese, grated
1/2 pound Monterey Jack cheese, grated
4 eggs, beaten
salt, to taste
directions
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, then 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 350 degrees F oven for 25 minutes, or until set. Serve immediately.
added by
daphne1212
nutrition data
Nutritional data has not been calculated yet.
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