Be sure to print out this recipe:

Adulla Mills yellow stone ground Grits – 1 cup
Unsalted Butter – 1/4 cup
Heavy Cream – 1/2 cup
Water – 2 cups
Chef’s House seasoning salt – 3 tsp
1/2 cup of homemade pimento cheese
Boil water and butter together then add Grits. Slowly stir and turn stove down to simmer for about 15 minutes while stirring periodically. Add heavy cream and chef’s salt to taste. When the grits get to a creamy smooth consistency stir in your pimento cheese. Hold on the stove with a lid

1 dz medium 26/30 local shrimp
1 cup of julienne red onion
1 cup of assorted julienne bell peppers ( red, green, yellow )
3/4 cup of sliced Andouille sausage
1Tbs of soft unsalted butter
3/4 Tbs of Cajun spice
2 tsp of chef’s house seasoning
1 1/2 cups of heavy cream
Place butter in skillet until melted and hot
Add peppers,onions,and sausage then cook until the peppers are still a little crunchy
Add local Shrimp and cook until the shrimp have been seared properly on both sides
Add heavy cream, Cajun spice, and let the cream reduce until its shiny and thicker ( or as the chef’s like to say, Nape )
Add Chef’s seasoning to taste.
Pour your finished Grits into a large pasta bowl or plate
Pour your finished shrimp and pepper mixture with cream sauce over the Grits
Garnish with Parsley

This dish will excite anyone’s taste buds and will help you understand and learn how to love Grits, if you haven’t already.