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 garlic clove, minced
1 lb fresh small shrimp, peeled and cooked
1 (10 ounce) candiced 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. Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.

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

4. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish.

5. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese. Bake at 350° for 30 to 45 minutes.