We bought this bag of Palmetto Farms Stone Ground Grits while we were in Savannah, and this afternoon I decided to give them a try. If you’ve read any of my other recipes, the one thing I value second behind a knock-out flavor, is the ease with which the dish is created. This meets all two of my requirements. The only thing I changed is the use of bacon. I gave up pork products a few months ago, so instead of the bacon, I cooked the bell pepper and onions in 4 Tbsp. of butter. Enjoy!

For Grits

1 1/2 cups chicken broth

1 1/2 cups milk

1/4 tsp. salt

3/4 cup Palmetto Farm Grits

1 cup shredded cheddar cheese

For Shrimp Topping

1 cup diced bacon

1/2 cup thinly sliced onion

2 tsp. hot pepper sauce

1 lb. medium peeled shrimp

1 cup thinly sliced green bell pepper

sliced green onions (scallions) for garnish

For Grits:

Bring chicken broth and milk to a boil. Stir in grits and salt and return to boil. Cover and reduce heat to low. Cook 20-25 minutes, stirring occasionally. Stir in cheese. Keep warm.

For Shrimp Topping:

Cook bacon in skillet till crisp. Remove bacon and all but 2 Tbsp. of fat. Add peppers and onions. Cook till tender. Add shrimp and cook till pink. Return bacon. Add hot pepper sauce. Add salt and pepper to taste. Serve shrimp mixture over warm grits. Garnish with green onions.