By Tammie Hughes

Real southern grits are amazing, with a coarser grain and heartier consistency, much like Italian polenta, when compared to the “quick-cooking or instant” white, bland varieties. I highly recommend the Heritage Stone Ground Yellow Grits from Palmetto Farms® in Aynor, SC. Bonus—you’re supporting local farms!

Ingredients-For the Grits

1 ½ c. Chicken Stock 1 ½ c. Milk
¾ c. Heritage Stone Ground Yellow Grits
½ tsp. Himalayan Pink Salt
1 Tb. Dried Herbs de Provence
½ c. Shredded Parmesan
½ c. Shredded Sharp Cheddar

Ingredients-For the Tomato Gravy

3 Tb. Good Butter (Like Kerrygold)
4 Slices of Raw Bacon, Roughly Chopped
1 Tb. Herbs de Provence
2 Fresh Garlic Cloves, Minced
⅓ c. Fresh Celery, Diced
⅓ c. Fresh Vidalia Onion (Sweet Onion), Diced 3 Tb. Tomato Paste
1 ½ c. Chicken Stock (Use a Good Bone Stock)
2 tsp. Old Bay Powder
½ tsp. Each – Salt, Pepper, and White Pepper
⅓ c. Heavy Whipping Cream

Shrimp

Plus ½ lb. Carolina Shrimp—Peeled, Deveined, Steamed, and Cooled (Set Aside)

Instructions

For The Grits

Bring the chicken stock, milk, and salt to a boil. Add the grits and herbs de Provence. Cover and reduce heat to simmer for 25 minutes, stirring occasionally. Fold in the cheese just before plating.

For the Tomato Gravy

Melt the butter in a sauté pan on medium-low heat. Sauté the bacon for approximately 5 minutes, stirring frequently. Add the garlic, celery, onion, and Herbs de Provence and sauté for another 5 minutes, adding in portions of the chicken stock as needed to reconstitute the blend. Add the tomato paste, remainder of stock, and seasonings, reduce heat to low, and continue to cook for 10 minutes. Add the heavy cream, stirring it in gently, and remove from heat.

Garnish

Fresh Chopped Basil and Scallions (Green Onions) Grated Lemon Peel (Use a Microplane)
Fresh Shredded Parmesan