Ingredients

2  cups chicken broth

1  cup quick-cooking grits, uncooked

1/2  cup butter, divided

1/4  cup chopped onions

1/4  cup red or orange bell pepper, chopped

1  jalapeno pepper, seeded and chopped

6 oz. sharp cheddar cheese, shredded

6 oz. Monterey Jack cheese, shredded

2  large eggs, slightly beaten

1/4  teaspoon salt

1  sleeve Ritz crackers

Instructions

Preheat the oven to 350 degrees.

In a saucepan bring the broth to a boil and stir in the grits. Reduce the heat and simmer, occasionally stir and cook for 5 minutes. Remove from heat and cover.

Melt 1/4 cup of butter in a skillet; add onions, bell peppers and jalapeno pepper. Saute until tender, about 5 minutes. Stir in the grits, cheddar cheese and Monterey Jack cheese. In a small bowl beat eggs and salt. Add egg mixture to the skillet and stir.

Pour into a lightly greased 8x8-inch pan. Crush Ritz cracker in the sleeve and sprinkle over top of grits. Melt the other 1/4 cup butter and pour over the Ritz crackers.

Bake for 30 minutes.