Grits with Greens and Shrimp

Ingredients

  • 2 c milk
  • 2 c water
  • 1 c grits
  • 1 garlic clove, chopped
  • 1 c heavy cream
  • 1/4 to 1/2 cup butter
  • 1 to 2 cups freshly grated Parmigiano-Reggiano cheese
  • 1 lb shrimp, peeled
  • 1/4 -1/2 lb. baby spinach, baby turnip greens, or arugula
  • Salt and freshly ground black pepper

Instructions

  1. Bring the milk and water to a simmer in a heavy-bottomed non-stick saucepan over medium heat.
  2. Add the grits and the garlic clove and bring just to the boil.
  3. Cook until soft and creamy, adding heavy cream as needed to make a loose but not runny mixture.
  4. Add as much butter and cheese as desired, stirring to make sure the cheese doesn’t stick.
  5. Add the shrimp and cook a few minutes more until pink.
  6. Fold in the washed and dried greens and remove from the heat. The greens will cook in the hot grits.
  7. Serve in a chafing dish for a party or individually for an appetizer or main course.