SHRIMP & GRITS CASSEROLE
Makes about 8 servings
4 cups chicken broth
1½ teaspoons kosher salt, divided
1 cup yellow grits
2 cups shredded fontina cheese
½ cup half-and-half
2 large eggs, lightly beaten
1 (10-ounce) can tomatoes with mild green chiles, drained
2 tablespoons unsalted butter
2 tablespoons olive oil, divided
1¼ cups chopped green onion
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 teaspoon minced garlic
1 teaspoon ground black pepper, divided
1 pound medium fresh shrimp, peeled and deveined (tails left on)
Garnish: chopped green onion, chopped fresh parsley, quartered grape tomatoes
1. Preheat oven to 350°.
In a large saucepan, combine broth and ½ teaspoon salt. Bring to a boil over medium-high heat; stir in grits. Cover; reduce heat to
