Cheese Grits

I love grits. I love them made with water or with milk, with cheese or without, for breakfast, for dinner and even the next day fried in a pan with a drizzle of syrup or honey. Here is my recipe for cheese grits and a recipe for Shrimp and Grits. My version uses water and a lot of butter to make them creamy and delicious.

Cheese Grits

1 cup quick grits, not instant grits

4 cups water

1/2 cup butter, 1 stick cut into pieces

1 tsp salt

1 cup grated sharp cheddar cheese

In a large pot bring 4 cups of water to a boil. Whisk in the grits, stirring quickly to remove all the lumps. Add the butter and salt and stir until the butter is melted. Allow the grits to simmer for about 15 to 20 minutes, stirring occasionally. Remove from heat and stir in the cheese. Serve.

Shrimp and Grits

1 pound shrimp, peeled and deveined, left whole if small and cut in half if medium or large


6 slices bacon, chopped into tiny pieces


1 cup finely chopped onion

1 clove garlic, minced

4 teaspoons fresh lemon juice

Fresh parsley


Cheesy grits (recipe above)

Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Saute the onion and garlic in the bacon grease over medium heat until onions are fragrant and translucent, about 10 minutes. Add the shrimp to the skillet and sauté just until they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice and stir. Remove the skillet from the heat.

Pour a serving of grits into a bowl or rimmed plate. Place a serving of the shrimp mixture over the grits. Garnish with the bacon bits and parsley.