4 cups chicken broth
1/2 tsp. salt
1 cup regular uncooked grits
1 cup (4-oz.) shredded sharp Cheddar cheese, divided
1 cup (4-oz.) shredded Monterey jack cheese with peppers.
2 Tbsp. butter
6 green onions chopped
1 green bell pepper, chopped
1clove garlic, minced
1 lb. small fresh shrimp, peeled and cooked
1 (10-oz.) can diced tomatoes and green chilies, drained
1/4 tsp. salt
1/4 tsp. pepper
Preheat the oven to 350*F.
Bring 4 cups chicken broth and 1/2 tsp. salt to a boil in a large saucepan, stir in grits. cover, reduce the heat and simmer 20 minutes.
Stir together grits, 3/4 cup Cheddar cheese and Monterey Jack cheese.
Melt butter in a large skillet over medium heat, add green onions, bell peppers and garlic and sauté 5 minutes or until tender
Stir together green onion mixture, grits mixture, shrimp and next 3 ingredients. Pour into a lightly greased 2 quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.
Bake for 35-40 minutes.
Makes 10 to 12 servings.