4 cups water
Salt and pepper
1 cup stone-ground grits (could substitute with polenta if you can't get grits)
2-3 tablespoons butter
2 cups shredded sharp cheddar cheese (we used a combo of mostly cheddar and some parmesan)
455g shrimp/prawns, peeled and deveined
6 rashers bacon, chopped
4 teaspoons lemon juice
2 tablespoons parsley, chopped
1 cup spring onions, thinly sliced
1-2 cloves garlic, finely chopped
we also added some cayenne pepper and a pinch of paprika for more spice
Bring 3 cups of the water to a boil. Add salt and pepper. Add grits to one cup water, mix, then stir in to the boiling water (this will help prevent lumps) and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well (but leave a little fat in the pan). Add shrimp and cook until pink. Add lemon juice, bacon, parsley, spring onion and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately. (Was good with some asparagus on the side.)