Ingredients
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
Directions
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.
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By sim0473
on April 09, 2013
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Paula Deen never lets me down!! This recipe sounded good, but I was a little concerned over all the different flavor combinations that are going on. I made it last night and the flavors work and compliment each other beautifully. Even my picky husband loved it and gave 2 thumbs up. I made the full recipe for my husband and I and found it was just enough shrimp for the two of us and we had tons of grits leftover. That was no problem because they reheated really well and I served them as a side with a spicy grilled pork chop the next night. Still as delicious the next day, but I would recommend doubling the shrimp Florentine ratio of the recipe if you are feeding more than 2 people.
By kartyre_6194092
Palm Harbor, FL
on August 04, 2012
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This recipe is absolutely delicious and never fails to impress any guest I have ever served it to. I just did a brunch for 40 people using the grits recipes only & got mega raves - even people who are not crazy about grits love it,. I prefer substituting the Velveeta with Olde English Cheese spread and using one to zero eggs because I like a creamier consistency.
By sahdya
on October 10, 2011
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This is one of the best recipies I have gotten off tv. My husband says it may be his most fave thing to eat!! Easy to make and a real flavor thrill. I make for guests and they are awed!
Read all 31 reviews