Bring 4 cups chicken broth and salt to a boil in a large saucepan. Stir in grits- cover, reduce heat and simmer 15- 20 minutes till done.
Stir together - grits, 3/4 cup cheddar cheese, and all the monteray jack cheese.
Melt butter in large skillet over medium heat and saute green onions, bell pepper and garlic for 5 minutes or until tender.
Stir the green onion, bell pepper and garlic into the grits and cheese. Add the shrimp and the drained Rotel.
After stirring, mine was too thick I thought, so I added little drizzles of the Rotel juice at a time and also a little milk to thin it out just a little.
Sprinkle the top with the remaining cheddar (I used more!)
Go to full version of