Polenta with Cheese and Chili

2 Tbsp. unsalted Butter
1 medium Onion, chopped
1 small Jalapeno Pepper, seeded and finely chopped
Red Pepper seasoning
2 Garlic Cloves, finely chopped
1 3/4 tsp. Chili Powder
2 cups Chicken Broth
1 cup Shiloh Farms Polenta
2 Eggs
1 cup Chedder Cheese, shredded

Directions:   Preheat oven to 375 degrees.

Lightly butter 1-quart baking casserole dish. Melt butter in a saucepan over med-low heat until hot.  Add onion, saute for about 5 minutes.  Add jalapeno and garlic; saute for 2 minutes. Stir in chili powder.  Increase heat to medium.  Add chicken broth.  Bring to a boil.   Reduce heat to low; gradually whisk in Polenta Cook, stirring constantly,  for 1 to 2 minutes or until Polenta thickens.  Remove from heat.

Beat eggs slightly in a small bowl. Quickly beat small amount of Polenta into eggs. Return egg mixture to saucepan with remaining Polenta, stirring constantly.  Stir in cheese. Bake uncovered for 45 minutes or until golden.  Serve