Add shrimp into bowl and mix well until well combined. In a medium sized pot on medium high heat, add polenta and milk, use a spoon to break it up and mix well. Once it has been broken add in cheese ...

Neal’s version of shrimp and grits featured a base of cheese grits, sautéed shrimp ... Best of all, the shrimp do not get overcooked which is easy to do if you sauté the shrimp.

Add some of the cream if the grits become too thick. When the grits are cooked, mix in the remaining cream and butter. Add the Gouda cheese and stir until smooth. Remove from heat and cover to keep ...

Grits are a favorite in the South, but they take time to do correctly. We gathered up some pro tips to help ensure your grits ...

For a souped-up take on shrimp and grits ... Slowly add the grits, stirring constantly. Lower the heat and gently cook, stirring often, until the grits are cooked through and thickened, about 15 ...

Celebrity chef Carla Hall knows a thing or two about making a stellar batch of shrimp and grits. Here's why she swaps her ...

Photo credit: Capri Mungeam This unassuming gem serves up some of the best shrimp and grits you’ll ever taste ... They’ve got all the classics: seasonal veggies, corn on the cob, cheese grits (because ...