Thank you to the food blog “Sauce and Sensibility” for this. Sometimes you just have to have this sort of comfort food!
Serves 6 – 8
4 cups chicken broth
1 cup regular grits or quick cooking grits
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack pepper cheese
1 bunch scallions (about 6 -8) thinly sliced
2 tbsp unsalted butter
1 large garlic clove, minced
1lb small cooked, peeled prawns, but not over cooked. Boil raw prawns briefly, it works much better.
1x 10 oz can diced tomatoes with green chilli, drained
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp Louisiana hot sauce
Bring the chicken broth and salt to a boil in a large saucepan. Stir in the grits.
If you’re using regular grits, cover, reduce the heat and simmer for about 20 mins or until done.
If using quick cooking grits, stir constantly until done, about 4-5 mins.
Stir together the cooked grits and both cheeses.
Melt the butter in a skillet over medium heat. Add the scallions and garlic and saute for 5 minutes or until tender.
Stir the onion/garlic mixture and the prawns into the grits mixture.
Stir in the tomatoes with green chilli, the black pepper and additional salt if needed.
Pour into a lightly greased 2 quart baking dish.
Bake at 350 degrees for about 30 minutes.