Categories: Breakfast, Casserole, Grits, Main Dish, Shrimp

Ingredients

• 4 cups chicken broth
• 1/2 teaspoon salt
• 1 cup regular grits
• 1 cup shredded sharp cheddar cheese, divided (4 ounces)
• 1 cup shredded monterey jack pepper cheese (4 ounces)
• 2 tablespoons butter or 2 tablespoons margarine
• 6 green onions, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced
• 1 lb fresh small shrimp, peeled and cooked
• 1 (10 ounce) can diced tomatoes and green chilies, drained
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits.

2. Cover, reduce heat, and simmer 20 minutes.

3. Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.

4. Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.

5. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients.

6. Pour into a lightly greased 2-quart baking dish.

7. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.

8. Bake at 350° for 30 to 45 minutes.

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