Shrimp and Grits Casserole...Yes, Please!

I almost always order shrimp and grits when it's on the menu.  I love it, but rarely make it.  That's about to change.  Here is a recipe for shrimp and grits casserole, yes casserole, from food.com.  Woohoo!  Can hardly wait to make it!

Shrimp and Grits Casserole

• 4 cups chicken broth
• 1/2 teaspoon salt 
• 1 cup regular grits
• 1 cup shredded sharp cheddar cheese, divided 
• 1 cup shredded monterey jack pepper cheese 
• 2 tablespoons butter 
• 6 green onions, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced (or one heaping tsp garlic from jar)
• 1 lb fresh small shrimp, peeled and cooked
• 1 (10 ounce) can Rotel, drained
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes. Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese. Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese. Bake at 350° for 30 to 45 minutes.