White Cheddar Grits and Shrimp

Now, for the recipe. It’s easy…trust me.


For the grits:


— 1 1/2 cups of quick cooking grits

— 3 1/2 cups of chicken stock

— 1 cup of heavy cream

— 1/2 stick of butter

— 1/2 cup of mascarpone cheese

— 1/3 cup of white cheddar cheese


Bring the chicken stock to a boil. Then, stir in grits and reduce heat to medium. Stir occasionally for about 3-4 minutes, so the grits don’t stick or clump.

Then, add in the heavy cream, butter, mascarpone cheese, and white cheddar cheese and turn the grits to low. Stir every once in a while until the grits are nice and thick.

**If the grits get too thick, you can just add a bit more cream to loosen them up.

For the sauce:


— 1 cup of breakfast sausage

— 1/2 cup of diced pancetta or bacon

— 1/2 cup of diced onion

— 1/2 cup of diced bell pepper

— 4 garlic cloves sliced

— 2 tablespoons of olive oil

— a good pinch of each: dried Italian seasoning, granulated garlic powder, red pepper flakes, dried rosemary, dried fennel, smoked paprika

— 2 cups of white wine

— 1 cup of heavy cream

— 2 tablespoons of fresh lemon juice

— 3/4 teaspoon of chicken bouillon

— chopped cilantro, for garnish

— 2 tablespoons of room temperature butter

— salt and pepper to taste


In a large skillet, brown the breakfast sausage and pancetta together. When the sausage and pancetta are almost done, add in the onion, peppers, and garlic and cook until the onions are translucent.

Then, season the pan with all of the seasonings (dried Italian seasoning, granulated garlic powder, red pepper flakes, dried rosemary, dried fennel, smoked paprika) and add in the white wine, heavy cream, lemon juice, and chicken bouillon.

Allow the mixture to reduce by about half and then stir in the butter and cilantro. Check the seasonings and if it needs it, add a bit of salt and pepper to your taste.

For the shrimp:

No recipe required. I just tossed them with salt, pepper, and olive oil and sautéed them in butter until they were cooked through.

Last Step: Don’t forget to share!

Print Friendly, PDF & Email

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button

Adblock Detected

Please consider supporting us by disabling your ad blocker