Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This is a traditional Southern dish. If you prefer your grits thinner just add a little warm water or warmed milk. Adapted from chef James Clark, executive chef at Palette in Washington, DC.

Ingredients Nutrition

Directions

  1. Heat 4 cups water and milk (or half n half or heavy cream) over medium heat to a simmer.
  2. Stir in the grits using a wooden spoon; cook, stirring constantly, for 5 minutes.
  3. Reduce heat and cook, stirring (and scraping) frequently, to prevent the grits from sticking, 30 minutes (you probably will need to add additional water).
  4. Remove from heat, stir in butter, season with salt and pepper; cover to keep warm.
  5. Heat 3 tablespoons bacon drippings in a large skillet over medium heat.
  6. Add onions and cook, stirring occasionally, until softened and caramelized (golden brown), about 25 minutes; remove to a plate and set aside.
  7. Heat the remaining 3 tablespoons of bacon drippings over medium heat.
  8. Season shrimp with pepper and add to skillet; cook for one minute.
  9. Add ham and cook another minute; transfer to plate and set aside.
  10. Return onions to skillet, add Madeira and simmer about 20 minutes until reduced to less than 1/2 cup; watch carefully because once it starts to reduce it will evaporate very quickly.
  11. Add cream and nutmeg, if using, simmer until it reduces by about half again.
  12. Return shrimp and ham, add fresh herbs, season with pepper if needed.
  13. To serve, divide the grits among individual plates and spoon the shrimp and sauce over the top.