Shrimp and grits

How to cook it · about 45 minutes

1. Bring the milk, 2 cups of water and the salt to a simmer in a pot over medium heat. Slowly whisk in the grits so they do not clump.
2. Turn the heat to low and cook, stirring every few minutes, until thick and creamy: about 30 minutes for stone-ground, 10 for quick grits. Add a splash of water if they get too stiff. Stir in the grated cheddar and 2 tbsp butter at the end.
3. While the grits cook, chop the bacon and cook it in a large skillet over medium heat for 8 minutes until crisp. Lift it out and pour off all but 1 tbsp of the fat.
4. Toss the shrimp with the Cajun seasoning. Cook them in the bacon fat over medium-high heat for 1 to 2 minutes a side until just pink, then move them to a plate.
5. Add the minced garlic and white parts of the green onions to the pan for 30 seconds. Pour in the stock and the juice of half the lemon, scrape up the brown bits, and stir in the last 2 tbsp butter.
6. Return the shrimp and bacon and toss in the sauce. Spoon over bowls of grits, top with the green onion tops, and serve with the rest of the lemon in wedges.

Amounts are on the list above — they change with the number of people; the steps do not.