Grits have been a staple of diets in North America since the Native Americans began cultivating corn centuries ago. It became a decidedly southern dish when shrimping activities exploded along the coastline of Louisiana, Alabama, and Georgia. By 1976 it was named the official food of South Carolina cementing its place in Southern homes and restaurants. Simple, yet hearty, this dish can be eaten for breakfast, lunch, or dinner.

-Ingredients-

3 cups chicken broth

1 cup dry grits

1/2 tsp salt

2 tbsp butter

1/4 tsp black pepper

8 ounces cheddar cheese

2 pounds shrimp

-Garnish-

Bacon

Green Onions

Parsley

Fresh Lemon Juice

-Steps-

Bring chicken broth to a boil over medium heat

Sir in Grits

Cook 5-7 minutes, stirring occasionally, until grits have thickened

Remove from heat

Stir in butter, salt, pepper, and cheddar cheese

Cook bacon in skillet until crispy. Drain and then crumble

Cook shrimp for 3 minutes (or until pink)

Put a hearty serving of cheesy grits in bowl and top with shrimp, bacon, green onions, parsley, and lemon juice