Name: Shrimp and Grits Bake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 carton (32 ounces) chicken broth; 1 cup quick-cooking grits; 1 can (10 ounces) diced tomatoes and green chiles, drained; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese, divided; Freshly ground pepper; 2 tablespoons butter; 1 medium green pepper, chopped; 1 medium onion, chopped; 1 pound uncooked shrimp (31-40 per pound), peeled and deveined; 2 garlic cloves, minced

This savory, comforting shrimp and grits bake requires a little oven time for the creamy grits and a quick saute for the shrimp.

Ingredients

1 carton (32 ounces) chicken broth

1 cup quick-cooking grits

1 can (10 ounces) diced tomatoes and green chiles, drained

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese, divided

Freshly ground pepper

2 tablespoons butter

1 medium green pepper, chopped

1 medium onion, chopped

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

2 garlic cloves, minced

Instructions

1 Bake the grits

2 Preheat the oven to 350°F. In a 13x9-inch or 2-1/2-quart baking dish, combine the broth and grits. Bake the grits, uncovered, until the liquid is absorbed and the grits become tender, 30 to 35 minutes.

3 Add the tomatoes and cheese

4 Stir in the drained tomatoes with green chiles, Monterey Jack cheese and 1/2 cup cheddar cheese. Continue to bake the grits, uncovered, until heated through, about 10 minutes. Sprinkle them with freshly ground black pepper and the remaining cheddar cheese, then let the grits stand for five minutes. Editor's Tip: Your oven's accuracy and the type of baking dish will affect the cooking time (baking in glass, metal and ceramic will have different results). Check that the grits have absorbed all the broth before you add the tomatoes. Drain these well so that you don't add too much liquid to the pan in the final minutes.

5 Cook the topping

6 In a large skillet, heat the butter over medium-high heat. Saute the green pepper and onion until they're tender, six to eight minutes. Add the shrimp and garlic, then cook and stir until the shrimp turns pink, for two to three minutes. Spoon the shrimp mixture over the baked grits.