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Chili Grits

vegetables, cheese

1 1/2 cup quick grits
1 1/2 teaspoon salt
6 cup boiling water
1/2 cup butter
2 cup shredded cheddar cheese
2 tablespoon finely chopped jalapenos
3 eggs, beaten
1 can, cream of chicken soup
1/2 teaspoon salt

Preheat oven to 325 deg F. Cook grits in boiling, salted water for 8 minutes. Add butter, cheese, peppers, eggs, soup and salt; mix well and spread in a greased 2-quart baking dish. Bake for 1 to 1 1/2 hours, covered for the first 45 minutes. Remove cover and continue baking until lightly browned.

Yield: 8 servings

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