Cheese and Chili Baked Grits

This recipe came from a friend. The casserole is seasoned with Tex-Mex flavors. The whole recipe can be baked a day or two ahead and refrigerated, covered. Reheat, covered, in a preheated oven at 350 degrees.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  tablespoons unsalted butter
• 1  medium onion, chopped
• 1  small  jalapeno peppers, seeded and finely chopped or 2 -4  dashes  liquid
•  red pepper seasoning
• 2  garlic cloves, finely chopped
• 1 3⁄4 teaspoons chili powder
• 2  cups chicken broth
• 1  cup  old-fashioned grits (not quick-cooking)
• 2  eggs
• 4  ounces cheddar cheese, shredded (1 cup)

Directions

1. Preheat oven to 375. Lightly butter 1-quart baking casserole.
2. Melt butter in medium saucepan over medium-low heat until hot. Add onion; saute for about 5 minutes or until almost tender. Add jalapeno and garlic; saute for about 2 minutes. Stir in chili powder.
3. Increase heat to medium. Add chicken broth. Bring to boiling. Reduce heat to low; gradually whisk in grits. Cook, stirring constantly, for 1 to 2 minutes or until grits thicken. Remove from heat.
4. Beat eggs slightly in a small bowl. Quickly beat small amount of hot grits into eggs. Return to saucepan with remaining grits, stirring constantly. Stir in cheese; pour into prepared casserole.
5. Bake uncovered, in preheated oven for 45 minutes or until golden.