Cheese Grits 1 cup -stone ground grits, cup shredded sharp Cheddar, cup Parmesan, 3Tbsp – butter. Salt and Black Pepper. 2 cups of water;In 3 qt saucepan, bring water - butter, salt, and pepper to boil. Slowly whisk in grits and turn heat to low. Cook 30-40 minutes stirring often until tender and creamy. Whisk in Cheddar and Parmesan.. Check seasoning and adjust.
Shrimp. 4 slices bacon cooked and crumbled (fat reserved). 1 1/2 lb medium shrimp peeled, de-veined- tail off, cup chicken broth, cup chopped bell peppers, cup chopped sweet onions, cup chopped green onions,cup seasoned flour, 1 Tbsp Lea Perrins. Couple dashes of Tabasco. Toss shrimp in flour. In large saute pan, place reserved bacon grease and heat over medium. Add flour ,shrimp, and vegetables. Saute until veggies are tender. Add chicken stock, seasonings and bacon and simmer until thickened. Adjust seasoning and serve over cheese grits.Note: Add a couple of chicken bouillon cubes for salt in the chicken broth.