• 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

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• 2 cups chicken broth
• 2 cups heavy cream
• 1 cup yellow grits (not instant)
• ¼ stick butter
  
  1 cup golden corn

Zea's Roasted Corn Grits

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• 1 tablespoon canola oil
• 1 onion, preferably Vidalia, grated
• Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
• 2 cups whole milk
• 2 cups water
• Coarse salt and freshly ground black pepper
• 1 cup stone-ground or coarse­ground grits
• 2 tablespoons unsalted butter
• ¾ cup grated Parmigiano-Reggiano cheese (about 3 ounces)
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives

Grits with Corn and Vidalia Onion

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• 2 tablespoons butter
• 4 large tomatoes, chopped
• 2 jalapeños, stemmed and minced
• ½ teaspoon salt
• 1¼ pounds peeled and deveined raw shrimp
• 1 recipe Creamy Grits (recipe follows)
• 2 tablespoons chopped fresh parsley for garnish

Creamy Grits

• 1 quart heavy cream
• 1 cup quick grits (not instant)
• ¼ cup sugar
• 1½ teaspoons salt, plus additional as desired

• Eddie Hernandez' Shrimp and Grits
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• 2 teaspoons cooking oil
• 1 onion, chopped
• 1 pound seasoned bulk breakfast sausage
• 4 cups milk
• ¼ cup butter
• 1 cup uncooked quick-cooking yellow grits
• 1 large egg, lightly beaten
• 8 ounces shredded sharp Cheddar cheese
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup finely grated Parmesan cheese

Cheese Grits Casserole

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Cheese Grits

• 5 cups chicken stock
• 1½ cups grits
• 1 cup heavy cream
• 1 round gouda cheese
• salt

Shrimp

• 3 tablespoons unsalted butter
• 1 cup minced onion
• 1 cup minced green bell pepper
• 1 cup minced red bell pepper
• 1 tablespoon minced garlic
• 1½ pounds fresh Gulf shrimp
• 1 cup dry white wine
• 1 cup heavy cream
• salt and pepper to taste
• cayenne pepper, to taste
• 4 strips cooked bacon, crumbled
• green onions, minced
• paprika

Gibson Shrimp and Grits a Ya-Ya

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• 1 (14.5-ounce) can whole tomatoes, undrained
• 2 pounds boneless beef round steak
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper, or to taste
• ½ teaspoon cayenne, or to taste
• 4 cloves garlic, finely minced
• ⅓ cup plain flour
• ⅓ cup lard or cooking oil
• water or wine for deglazing pan
• 1 medium onion, finely chopped
• ½ cup diced celery
• ½ cup diced green pepper
• 1½ cups water or beef broth
• 1 bay leaf
• sliced green onions, for garnish
• Cheese Grits, for serving (recipe follows)

Cheese Grits

• 3 cups water
• 3 cups whole milk
• 1¼ cups quick-cooking grits (not instant)
• 4 ounces sharp Cheddar, shredded
• 4 ounces mozzarella or Jack cheese, shredded
• 2 tablespoons butter
• salt and pepper

Grits & Beef Grillades

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• 5 cups water
• 3 cups whole milk
• 1½ cups medium-grind stone-ground corn grits
• Salt
• 4 ounces sharp yellow cheddar cheese, shredded (1¼ cups)
• 4 ounces sharp white cheddar cheese, shredded (1¼ cups)
• 3 ounces cream cheese, at room temperature
• 1/3 cup finely diced pimentos or jarred piquillo peppers, patted dry
• 1/8 teaspoon cayenne
• Freshly ground black pepper
• Thinly sliced scallions, for garnish

Pimento Cheese Grits

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FOR THE GRITS:

• 1 cup whole milk

• 2 tablespoons butter 

• 1/4 cup grits

FOR THE GRILLADES:

• 1/2 cup olive oil, divided
• 2 (4-ounce) veal medallions
• ¾ cup all-purpose flour, divided
• 3 tablespoons diced onion
• 3 tablespoons diced celery
• 2 tablespoon diced green bell pepper
• 1 teaspoon minced garlic
• 1 cup chicken stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Tiger Sauce
• 1 tablespoon Kitchen Bouquet
• Salt and freshly ground black pepper, to taste
• 1/4 cup sliced green onions, for garnish
• 1/4 cup finely chopped parsley, for garnish

Veal Grillades and Grits

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• 8 cups water
• 2 cups Stone Ground Yellow Grits
• 2 tablespoons butter
• 1 cup milk or heavy cream
• Cajun Seasoning

Shrimp Creole

• 1 tablespoon olive oil or butter
• 1 small yellow onion, small dice
• 1/2 small green bell pepper, small dice
• 2 ribs celery, small dice
• 6 cloves garlic, crushed
• 1 bay leaf
• 1 pinch thyme
• 2 pints fresh Creole tomatoes 
• 1 pint seafood stock or broth (water can be substituted)
• 2 pounds Vermilion Bay Sweet Shrimp
• 1 bunch parsley, chopped
• 1 bunch green onion, chopped
• Cajun Seasoning

Vermilion Bay Sweet Shrimp and Grits

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