Shrimp & Grits


Serves 4


1 small onion minced
2 cups whole milk
2 cups chicken stock
1 cup stone ground grits
1 T butter
2 T parmesan cheese
1T snipped chives
salt & pepper


Sautee the onion in a pat of butter until translucent. Add the milk & stock and bring to a boil. Pour the grits in slowly—whisking constantly to avoid lumps. Turn the heat to low and simmer for 45 minutes to 1 hour until the grits are done stirring frequently to avoid burning. Stir in the butter, cheese, chive and season with salt & pepper. Reserve warm.

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