Adapted from Tyler Florence
Serves 4

The inspiration for this recipe was the best thing to come out of our stint in South Carolina.

Grits
3 cups water
1 1/2 teaspoons kosher salt
3/4 cup grits or coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
3 ounces sharp cheddar, grated

2 tablespoons extra-virgin olive oil
1/2 medium white onion, minced
1 garlic clove, minced
1/2 lb andouille or spicy Italian spicy sausage, cut in half moons
2 tablespoon all-purpose flour
about 1 1/2 cups chicken stock
3 roma tomatoes, peeled, seeded and diced
1 bay leaf
1 lb large shrimp, peeled and deveined
1 c frozen sweet corn
½ – 1 ½ teaspoon red pepper flakes, to taste
1 teaspoon – 1 tablespoon hot sauce, to taste
1/2 lemon, juiced
Kosher salt
Freshly ground black pepper
4 green onions, sliced

For the grits
Bring the water and salt to a boil in a 4-quart saucepan, set over medium-high heat.
While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 15 to 20 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.

Remove from the heat and gradually stir in the cheese. Add pepper and season to taste. Cover and set aside until the shrimp is ready.

For the shrimp
Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and tomatoes, continuing to stir to avoid lumps. Toss in the bay leaf. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the red pepper flakes, hot sauce, lemon juice and corn. Season with salt and pepper; stir in the green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.