From the kitchen of Chef judsontoddallen.com!
Total Time: 30 minutes
Servings: 2-3 servings
1 cup stoneground grits
4 cups of chicken stock
Salt and pepper
1/3 cup butter
1 cups shredded sharp cheddar cheese
1/3 cup of cream cheese
1/4 cup of heavy cream
1/4 cup of white wine
1/4 cup of seafood stock
1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large
1/2 lb andouille sausage, chopped into tiny pieces
2 Tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 cup thinly sliced green onions, white and green parts
1 large garlic clove, minced
1. To make the grits, bring 4 cups chicken stock to a boil in a medium saucepan.
2. Add the grits and salt and pepper to taste. Stir well with a whisk continuously. Lower the heat setting and cook the grits until all the water is absorbed, about 10 -15 minutes. Remove from the heat and stir in the butter and cheeses. Keep covered until ready to serve. Grits should creamy.
3. Clean the shrimp and pat dry.