Shrimp and Grits

SpoonFed: Via Saveur

7-andre-shrimp-grits-400

INGREDIENTS

1 cup white or yellow stone-ground grits
¾ cup grated cheddar
¼ cup parmesan
2 tbsp. unsalted butter
Kosher salt
2 tbsp. canola oil
4 slices bacon, chopped
1 lb. medium shrimp (about 30), peeled
Freshly ground black pepper
6 button mushrooms, thinly sliced
1 garlic clove, finely chopped
½ cup chicken broth
1 tbsp. fresh lemon juice, plus 4 lemon wedges
½ tsp. hot sauce, preferably Tabasco
4 scallions, thinly sliced

INSTRUCTIONS

1. In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30–40 minutes. (Whisk in more water for thinner grits.) Whisk in cheddar, parmesan, and 1 tbsp. butter and season with salt; cover and set aside.

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