Ingredients

• 4 cups chicken broth
• 1 teaspoon salt
• 1 cup quick-cooking grits
• 2 tablespoons margarine
• 1 bunch green onions , chopped
• 1 green bell pepper , diced
• 2 cloves garlic , minced
• 1 pound peeled and deveined small shrimp
• 1 , 10 ounce
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp Cheddar cheese , divided
• 0.5 teaspoons black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Bake in the preheated oven until cheese is bubbly and beginning to brown, 30 to 45 minutes.

Nutrition per serving