1 cup grits (preferably stone-ground)
2 cups chicken broth or water
1 lb shrimp, peeled and deveined
8 oz smoked sausage, sliced
2 tbsp olive oil or butter
1/2 cup heavy cream or milk
Salt and black pepper to taste
Chopped green onions for garnish
In a saucepan, bring 2 cups of chicken broth or water to a boil. Gradually whisk in the grits, reducing the heat to low. Stir frequently and cook for about 20-25 minutes, or until thick and creamy.
Once the grits have thickened, stir in the heavy cream (or milk) and season with salt and pepper to taste. Keep warm on low heat while you prepare the shrimp and sausage.
In a large skillet, heat olive oil or butter over medium heat. Add the sliced smoked sausage and cook until browned, about 5-7 minutes. Remove sausage from the skillet and set aside.
In the same skillet, add the shrimp to the remaining oil. Season with salt and pepper, and cook for about 2-3 minutes per side, or until they turn pink and opaque.
Return the sausage to the skillet with the shrimp, mixing them thoroughly to combine flavors. Cook together for another minute.
To serve, spoon the creamy grits onto plates or bowls, and top with the shrimp and sausage mixture. Garnish with chopped green onions.
