Ingredients
2 cups water
1/2 cup quick-cooking grits
1/4 cup TAO Extra Virgin Olive Oil
1/2 cup milk
1/2 cup heavy cream
1 egg, beaten
1 cup shredded Cheddar cheese
1 teaspoon Kosher salt
6 slices bacon, diced
1 small red onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
1 pound large shrimp, peeled and deveined
1/2 cup dry white wine
1 cup chicken broth
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 scallions, thinly sliced
Directions
Preheat the oven to 350°F.
In a medium saucepan, bring the water to a boil. Gradually stir in the grits and reduce the heat to low. Cook the grits, stirring frequently, for 5-7 minutes, until they are thick and creamy.
Remove the grits from the heat and stir in the olive oil, milk, heavy cream, beaten egg, Cheddar cheese, and Kosher salt until well combined.
In a large skillet, cook the diced bacon over medium heat until crisp. Remove the bacon from the skillet with a slotted spoon and drain on a paper towel-lined plate.
Add the diced red onion and red bell pepper to the bacon grease in the skillet and cook until softened, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional minute.
Sprinkle the all-purpose flour over the vegetables in the skillet and stir to combine. Cook for 1-2 minutes, until the flour is lightly browned.
Add the shrimp to the skillet and cook for 2-3 minutes, until they are pink and cooked through.
Pour the dry white wine into the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Add the chicken broth, chopped fresh parsley, dried thyme, black pepper, and cayenne pepper to the skillet and stir to combine.
Cook the shrimp and vegetable mixture for an additional 5 minutes, until the sauce has thickened.
Spread the cooked grits evenly in the bottom of a 9x13-inch baking dish.
Spoon the shrimp and vegetable mixture over the grits in the baking dish.
Sprinkle the diced bacon over the top of the shrimp and vegetable mixture.
Bake the casserole for 20-25 minutes, until the bacon is crispy and the cheese is melted.
Garnish the top of the casserole with thinly sliced scallions and serve hot.