- 1 cup stone-ground (not instant) grits or polenta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 teaspoon cayenne
- 1 teaspoon smoked paprika
- 1 tablespoon honey
- 1/2 pound (about 16 extra large) shrimp, peeled and deveined
- 1/2 cup chicken stock
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey jack cheese
- 3 tablespoons unsalted butter, softened
- 1/4 cup heavy cream
- 4 eggs
- Tabasco (optional)
- Chopped chives, for garnish
- Bring 4 cups of water to a boil over medium heat. Stream in the grits and whisk. Cook for 20 to 25 minutes, stirring occasionally, until the water is absorbed but the grits still have a porridge-like consistency. Add a bit more water if needed. Remove from heat and cover to keep warm.
- Heat the oil and butter in a large heavy skillet over medium-low heat. Add the garlic and sauté until softened (but not browned), about 2 minutes. Add the cayenne, paprika, and honey, and mix well. Add the shrimp and stir to coat. Increase the heat to medium-high and cook for 2 minutes. Add the chicken stock and continue to cook until the shrimp are no longer pink and the stock is reduced, about 10 minutes.
- Remove the grits from the heat and stir in the cheeses, butter, and cream.
- Fry the eggs over easy, until the yolks are just barely runny.
- Divide the grits among 4 bowls and top with the shrimp, some of the sauce, an egg, and a dash of Tabasco. Garnish the dish with a sprinkling of chives and serve immediately.