Ingredients
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4 cups chicken broth
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1 teaspoon salt
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1 cup quick-cooking grits
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2 tablespoons margarine
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1 bunch green onions, chopped
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1 green bell pepper, diced
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2 cloves garlic, minced
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1 pound peeled and deveined small shrimp
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1 (10 ounce) can diced tomatoes and green chilies
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1 cup shredded Monterey Jack cheese
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1 cup shredded sharp Cheddar cheese, divided
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½ teaspoon black pepper
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in grits, return to a simmer, then reduce heat to medium-low; continue cooking for 20 minutes, stirring frequently.
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Meanwhile, melt margarine in a skillet over medium heat. Stir in green onions, bell pepper, and garlic; cook until peppers have softened, about 5 minutes. Stir in shrimp; cook until they begin to firm.
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Stir shrimp mixture, tomatoes, Monterey Jack cheese, ¾ cup Cheddar cheese, and black pepper into grits; pour into the prepared baking dish. Sprinkle with remaining ¼ cup Cheddar cheese.
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Bake in the preheated oven until cheese is bubbly and beginning to brown, 30 to 45 minutes.
