Grits a Ya Ya Recipe

Grits a Ya Ya Recipe

  • 3 1/2 cups chicken stock
  • 3/4 cup old fashioned grits
  • 1/4 cup heavy cream, plus more as needed
  • 1 cup shredded smoked Gouda cheese, or more to taste
  • 1/4 cup butter
  • 8 slices bacon, chopped
  • 3 tablespoons butter
  • 1 tablespoon minced shallot
  • 1 tablespoon minced garlic
  • 1 splash white wine
  • 1 pound jumbo shrimp, peeled and deveined
  • 2 cups chopped spinach
  • 1 cup chopped portobello mushrooms
  • 1/4 cup sliced green onions
  • 2 cups heavy cream
  • 1 dash hot pepper sauce, or to taste
  • salt and ground black pepper to taste
  1. Bring the chicken stock to a boil in a saucepan over high heat.
  2. Slowly pour the grits into the stock while stirring constantly.
  3. Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally.
  4. Stir in 1/4 cup heavy cream to thin the grits.
  5. Stir in the Gouda cheese and 1/4 cup butter until melted and smooth.
  6. While the grits are cooking, place the bacon in a large, deep skillet over medium heat; cook until the bacon fat is rendered, about 3 minutes.
  7. Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes.
  8. Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted.
  9. Drop the shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
  10. Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.
  11. Remove the shrimp with a slotted spoon.
  12. Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes.
  13. Season with hot sauce, salt, and pepper.
  14. Return the shrimp to the skillet to heat through.
  15. Serve shrimp and sauce over the prepared grits.
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