4 1/2 c. water
1 tsp. salt
1 1/2 c. quick cooking grits
4 c. (1 lb.) shredded sharp Cheddar cheese
1/4 c. butter
2 (4 oz.) cans jalapeno peppers, seeded and chopped, you may wish to use only 1 can
2 tbsp. chopped pimento
1 tsp. salt
3 eggs, beaten

Combine water and 1 teaspoon salt in a large saucepan; bring to a boil. Gradually stir grits into water, cover reduce heat to low and cook 5 minutes, stirring occasionally. Add cheese and butter; stir until melted. Stir in pepper, pimento and 1 teaspoon salt. Add a small amount of hot grits to eggs, stirring well. Stir egg mixture into the remaining grits. Pour grits into a lightly greased 12 x 8 x 2 inch oblong baking dish. Bake uncovered at 350 degrees for 30 minutes. Yield: 8 to 10 servings.