Creamy White Grits

2 cups chicken stock 1 Tbs. yellow onion, chopped
1 cup coarse white grits 1 tsp. garlic, chipped
1 cup grated Sonoma jack cheese ½ cup Parmesan cheese
1 Tbs. Poblano chiles, chopped Salt and pepper to taste
1 Tbs. Red pepper, chopped

Bring chicken stock to boil, add grits and stir until slightly thickened.  Add remaining ingredients and cook until grits are soft and creamy.  Hold in double boiler until ready to serve.