Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 tablespoon salt
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- 1 pound large shrimp, cleaned and deveined
- 4 slices of bacon, chopped
- 2 cloves garlic, minced
- 1/4 cup green onions, sliced
- 1 cup heavy cream
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
Equipment Needed
- Medium saucepan
- Large skillet
- Measuring cups and spoons
- Wooden spoon or spatula
- Serving bowl
- Cooking knife
- Cutting board
Step-by-Step Instructions
First, I start by preparing the grits. In a medium saucepan, bring the water to a boil and add in the salt. While it’s bubbling away, I gradually whisk in the stone-ground grits to avoid any clumps. Once combined, I reduce the heat to low, cover, and let them simmer. I usually stir occasionally for about 20-25 minutes until they’re thick and creamy. Honestly, the aroma of cooking grits alone is worth the effort! (See the next page below to continue steps…)