Shrimp and Grits

• 3 oz. (0.5 cup) grits (cornmeal)
• 0.5 cup grated Gouda
• 1 Tbsp. olive oil
• 2 tsp. minced garlic
• 0.5 lb. large shrimp, peeled and deveined, tails on
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Cayenne pepper, to taste
• 2 Tbsp. dry white wine
• 2 Tbsp. unsalted butter, softened
• 0.5 cup tomato-bacon relish
• Thinly sliced green onion, for garnish

Place 0.5 cup of cornmeal in 1 cup of cold water and bring another 1 cup of water to a boil in a pot. Add salt and when the water boils, add the cornmeal and cold water. Simmer, stirring often, until the grits are cooked soft and you have a good mush. This should take about 5–10 minutes.

Pre-heat your oven to 350F.

Portion the hot grits into 2 large, oven-proof dinner bowls, sprinkle the cheese over and place them in the oven until the cheese is melted, about 5 minutes. Or you could melt it in the microwave, about 45 seconds per bowl.

Meanwhile, add 2 Tbsp. oil to a hot sauté pan over medium heat. Add the garlic and shrimp then season with salt, black pepper, and cayenne to taste. Sauté briefly until the edges of the shrimp just start to turn pink.

Add 2 Tbsp. white wine, deglaze the pan, and cook until the wine is reduced by half. Add the tomato-bacon relish and 2 Tbsp. butter. Cook for another minute until the sauce is hot and slightly thickened and the shrimp are cooked through.

Divide the shrimp and sauce into the bowls and garnish with sliced green onion.