Tomato Grits:
2 cups water
3/4 cup milk
1 teaspoons salt
1 cup quick cooking grits
1 stick butter, plus 1 tablespoon butter
1/3 cup green onions, diced
6-ounce garlic cheese roll
2 1/2 cups Cheddar, shredded
10-ounce can diced tomatoes and green chiles
2 eggs, lightly beaten
 
Shrimp Florentine:
2 tablespoons butter

1 clove minced garlic
12 shrimp, peeled and deveined
1 to 2 lemons juiced
White wine, for deglazing
1 cup heavy cream
1/4 cup grated Parmesan or Grand Padana
2 cups fresh spinach, packed down
1 dash ground nutmeg
Salt and pepper
 
Preheat the oven to 350 degrees F.
 
To make the tomato grits, in a saucepan, bring the water and milk to a boil. Add the salt. Slowly add the
grits and return to a boil; stir for 1 full minute. (The secret to preparing good grits is the initial
stirring of the pot.) Reduce the heat, cover, and cook for 3 minutes. Stir the grits and add 1 stick of
butter, stirring until it has melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and
creamy. Remove from the heat and set aside. Saute the onions in the remaining 1 tablespoon butter for 1
minute. Add the garlic cheese, 1 1/2 cups Cheddar, and onions to the grits, and stir until cheese is melted.
Add the tomatoes and green chiles and mix well; stir in the beaten eggs. Pour the grits into a greased 8 by11

by 2-inch casserole. Bake the casserole for 40 minutes. Sprinkle the remaining cheese over the casserole for
the last 5 minutes of cooking time.
 
To make the Shrimp Florentine, start with 1 tablespoon butter in saute pan. Add minced garlic and shrimp.
Deglaze with lemon and wine. Add cream, cheese and spinach. Reduce, season, to taste, with salt and pepper and
pour over grits.