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PRAWNS & GRITS CASSEROLE

• 4 cups chicken broth
• ½ teaspoon salt
• 1 cup regular grits
• 1 cup (4 oz.) shredded sharp Cheddar cheese, divided
• 1 cup (4 oz.) shredded Monterey Jack cheese with peppers
• 2 tablespoons butter or margarine
• 6 green onions, chopped
• 1 green bell pepper, chopped
• 1 garlic clove, minced
• 1 lb. medium prawns, peeled and cooked
• 1 (10 oz.) can diced tomatoes and green chilies, drained
• ¼ teaspoon salt
• ¼ teaspoon pepper

1. Bring 4 cups chicken broth and ½ teaspoon salt to boil in a large saucepan.

2. Stir in grits. Cook until thickened according to package directions.

3. Stir together grits, ¾ cup Cheddar cheese and Monterey Jack cheese.

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

5. Add shelled prawns. Cook until barely pink – the prawns will finish cooking in the oven.

6. Stir together green onion mixture, grits mixture, prawns, and next 3 ingredients.

4. Pour into a lightly greased 2 quart baking dish. Sprinkle top with remaining ¼ cup shredded Cheddar cheese.

4. Bake at 350 degrees for 30 - 45 minutes.