A cold and rainy day, and I am craving some comfort food.
My brother-in-law recently sent me a "funny" about grits
and that reminded me of a little cookbook called "Good Old Grits Cookbook" by Bill Neal and David Perry.
As a "Yankee", I never ate grits until moving to Texas, but found them to be to my liking.
I am using the quick-cooking grits, but a lot of Southerners swear by the long-cooking grits.

This particular recipe was made famous when Craig Claiborne visited Crook's Corner restaurant in Chapel Hill, N.C.
and featured the recipe in a New York Times article and later in his book on southern cooking. The rest is history.

Grits... or "hominy grits" is simply dried corn that has been hulled and roughly ground.
It's not just about grits... it's about grits and what goes with it... and it's not just for breakfast!

CHEESE GRITS:

1 c. GRITS (I used the quick-cooking grits found in the cereal section of your grocery store)
4 c. WATER
1/2 tsp. SALT
2 Tbsp. BUTTER
1/4 tsp. WHITE PEPPER
1 c. SHARP CHEDDAR CHEESE, or more (I used more)
2 Tbsp. BUTTER
Additional salt if needed

Bring water to a boil. Add salt and slowly stir in the grits.
Simmer stirring frequently until grits are done... about 14 minutes.
Remove from heat and add white pepper, cheese, butter and taste for seasoning.
Serve immediately or hold over simmering water in a double boiler for up to 30 minutes.

SHRIMP:

1 lb. SHRIMP, peeled and deveined, with or without tails
6 slices BACON, diced
CANOLA OIL
2 c. fresh MUSHROOMS, sliced
1 c. SCALLIONS, sliced
1 large clove GARLIC, minced
4 tsp. fresh LEMON JUICE
Dash of TABASCO SAUCE
2 Tbsp. fresh PARSLEY, chopped
SALT and BLACK PEPPER, to taste

Rinse shrimp, pat dry and set aside.
Fry bacon in a large skillet until browned at the edges but not too crisp.
Drain on paper towels and set aside.

Add enough oil to the fat in the skillet to make a thin layer.
Heat until fat is quite hot.
Add the shrimp and cook until they begin to color.
Add the mushrooms and sauté, stirring frequently, for about 4 minutes.
Sprinkle with scallions and bacon and then add garlic.
Season with the lemon juice, Tabasco, parsley and salt.

Divide the grits among 4 warm plates.
Spoon shrimp mixture over top and serve immediately.