Grits is a delicious Southern breakfast dish that is the American alternative to polenta. It’s creamy and (hopefully) salty and buttery goodness. Some people make it on the stovetop, but that can take anywhere between 45 minutes to an hour of active cooking; with this recipe, all you have to do is put the grits in the slow cooker overnight or before you leave for work in the morning!
We decided to take slightly unconventional route with these grits by pairing them with shrimp and making a lunch or dinner, instead of breakfast if you’d like to stick with your grits in the A.M., sounds good to us. If not, try them with these yummy shrimp!
Grits and Shrimp
- 2 cups uncooked stone-ground grits
- 6 cups water
- 1/4 cup heavy cream
- 1 1/2 cup sharp cheddar cheese, grated
- 1/2 cup Parmesan, grated
- 3 tablespoons butter
- 2 teaspoons salt
- 1 teaspoons freshly ground pepper
- 24 large shrimp, peeled and deveined
- 1 1/4 sticks butter, sliced into pats
- 3 cloves garlic, minced
- 2 1/2 tablespoons olive oil
- salt and pepper, to taste
- Combine grits and water in slow cooker and let grits settle to the bottom. Skim any solids off the top of the water. Cover and cook on low for 7-8 hours or overnight.
- Stir and add in cream, cheeses, salt, pepper and butter.
- Preheat oven to 350º F.
- Toss shrimp in olive oil and minced garlic, and season with salt and pepper. Spread out on a baking tray.
- Place in oven and cook for 6-8 minutes, or until shrimp is pink, opaque and cooked through.
- Add butter directly to baking tray and toss shrimp in it.
- Spoon grits into bowls and add shrimp and butter on top.
- Serve warm.
Recipe adapted from Once Upon a ChefSKM: below-content placeholder