INGREDIENTS
2 TBSP. vegetable oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green pepper
2 cloves garlic, minced
2 cups water
2 cups chicken broth
1 tsp. salt
1/4 tsp. black pepper
1 cup old-fashioned grits
1 TBSP. flour
1 large egg
1 1/2 cups shredded sharp Cheddar cheese, divided
1 1/2 cups shredded Monterey Jack cheese with peppers, divided
2 TBSP. butter
1/2 lb. peeled and deveined large fresh shrimp, cooked and halved
DIRECTIONS
Preheat oven to 350 degrees.
Spray a 2 quart baking dish with cooking spray.
In a medium skillet, heat oil over medium-high heat.
Add onions and bell peppers; cook, stirring occasionally until softened, about 4 minutes.
Add garlic; cook for 1 minute.
Remove from heat.
In a large saucepan, bring 2 cups water, broth, salt and pepper to a boil.
Gradually whisk in the grits and flour.
Reduce heat, cover and simmer, whisking until tender, 15 to 20 minutes.
Remove from heat.
In a medium bowl, whisk 1 egg and gradually whisk in 1 cup hot grits.
Whisk hot egg mixture into remaining grits.
Whisk in 1 cup each Cheddar and Monterey Jack and butter until melted.
Stir in shrimp and vegetables. Pour into prepared pan.
Sprinkle with remaining 1/2 cup each of Cheddar and Monterey Jack.
Bake until bubbly, around 25 minutes.
Let stand for 10 minutes before serving.
Serves 4-6.
