Easy Shrimp & Grits Casserole

Easy Shrimp & Grits Casserole
4 cups chicken broth
1/2 teaspoon salt
1 cup regular grits
1 cup shredded sharp cheddar cheese, divided (4 ounces)
1 cup shredded monterey jack pepper cheese (4 ounces)
2 tablespoons butter or 2 tablespoons margarine
6 green onions, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 lb fresh small shrimp, peeled and cooked
1 (10 ounce) can diced tomatoes and green chilies, 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.