Stone-Ground Parmesan Cheese Grits with Spinach and Shrimp

Recipe courtesy of Secrets of the Southern Table by Virginia Willis

Serves 4-6

Ingredients: 
  • 2 tablespoons pure olive oil
  • 1 sweet onion, grated
  • 1 garlic clove, very finely chopped 2 cups 2% milk
  • 2 cups water
  • ¼ cup heavy cream (optional)
  • Coarse kosher salt
  • 1 cup whole-grain stone-ground or coarse-ground grits
  • 3 cups spinach, stems removed and coarsely chopped
  • ½ pound large (21/25-count)
  • shrimp, peeled and deveined,
  • cut into ½-inch pieces
  • Pinch of cayenne pepper
  • ¼ cup grated Parmesan cheese (1 ounce)
  • Freshly ground black pepper

Stone-Ground Parmesan Cheese Grits with Spinach and Shrimp

Stone-Ground Parmesan Cheese Grits with Spinach and Shrimp

Click image to enlarge

 

Method: 

Heat the oil in a heavy-bottomed medium saucepan over medium heat. Add the onion and cook until soft and trans­parent, about 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the milk, water, cream (if using), and 1 teaspoon salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes.

Stir in the spinach and shrimp. Cook until the shrimp are firm and white, about 2 minutes. Add the cayenne and cheese; taste and adjust for seasoning with salt and pepper. Ladle into warmed bowls and serve immediately.

 

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