Jalapeno Cheese Grits Casserole

This a Jim Dandy Quick Grits recipe that I found in Florida. We love it. It is easy and luscious. Great as a side dish with any kind of meat, fish or chicken. It has become a holiday staple in our house. Try to find the Jim Dandy brand, Quaker Quick Grits are not as good. The Pepper Jack Velveeta is hard to find, except in the South, use any flavor you can find. DH brings home boxes of it when he travels back to Florida(Publix carries it)

• Ready In: 55 mins
• Serves: 6

Ingredients

• 4  cups water
• 1⁄2 teaspoon salt
• 1  cup  jim dandy quick-cooking grits
• 4  ounces  shredded sharp cheddar cheese
• 8  ounces  processed monterey jack pepper cheese, cubed
• 1⁄4 cup butter or 1⁄4 cup margarine
• 3  eggs, beaten
• 2  tablespoons  chopped  jalapeno peppers (optional)
• 1  tablespoon Worcestershire sauce
•  paprika

Directions

1. Preheat oven to 350 degrees.
2. Grease a 2 quart baking dish.
3. In a large saucepan, bring water and salt to a boil.
4. Stir in grits.
5. Cover pan and reduce heat to low.
6. Cook for 5 minutes, stirring occasionally.
7. Remove from heat.
8. Stir in cheeses and butter until melted.
9. Add eggs, jalapeno pepper and Worcestershire sauce.
10. Mix well.
11. Pour mixture into greased baking dish.
12. Sprinkle with paprika.
13. Bake at 350 degrees Fahrenheit for 40-45 minutes or until set.
14. Cool 10 minutes before serving.