Abigail Enjoys Shrimp and Grits Casserole

Ingredients4 cups chicken broth1 1⁄2 teaspoons kosher salt, divided1 cup yellow grits2 cups shredded fontina cheese1⁄2 cup half-and-half2 large eggs, lightly beaten1 (10-ounce) can tomatoes with mild green chiles, drained2 tablespoons olive oil, divided2 tablespoons unsalted butter1 1⁄4 cups chopped green onion1 cup chopped yellow onion1 cup chopped green bell pepper1 cup chopped red bell pepper1 teaspoon minced fresh garlic1 teaspoon ground black pepper, divided1 pound medium fresh shrimp, peeled, tails left onGarnish: chopped green onion, quartered grape tomatoesInstructions]Preheat oven to 350°. In a large saucepan, combine broth and 1⁄2 teaspoon salt. Bring mixture to a boil over medium-high heat; stir in grits. Cover; reduce heat to medium, and cook, stirring occasionally, until liquid is absorbed and grits are tender, about 20 minutes. Stir in cheese and half-and-half; remove from heat. Gradually whisk in eggs until smooth. Stir in tomato until combined.In a 10-inch cast-iron skillet, heat 1 tablespoon oil and butter over medium-high heat. Add onions, bell peppers, garlic, 1⁄2 teaspoon salt, and 1⁄2 teaspoon pepper. Cook, stirring frequently, until tender, about 5 minutes. Add grits mixture to onion mixture, stirring to combine. Bake until set, 30 to 35 minutes. Let cool slightly. 3. In a nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Sprinkle shrimp with remaining 1⁄2 teaspoon salt and remaining 1⁄2 teaspoon pepper. Add shrimp to skillet; cook until pink and cooked through, 3 to 4 minutes. Spoon shrimp over grits. Garnish with green onion and tomato, if desired. Serve immediately.http://www.tasteofthesouthmagazine.co...