• Cooking Time: 45 minutes
• Servings: 6-8
• Preparation Time: 30 minutes
• Cheese Grits:
• 4 cups of milk
• 1 cup quick-cooking grits
• 1/2 teaspoon of salt
• 2 cups of shredded cheddar cheese
• 1/4 cup fresh Parmesan cheese, grated
• 1 small garlic clove, pressed
• 2 eggs lightly beaten
• Shrimp topping:
• 1 pound shrimp, peeled and deveined
• 6 slices bacon, chopped
• 4 teaspoons lemon juice
• 2 tablespoons chopped parsley
• 1 cup thinly sliced scallions
• 1 large clove garlic, minced

1. Preheat oven to 350 degrees. In medium pot bring milk to boil over medium high heat. Gradually add grits stirring constantly. Stir in salt. Reduce heat and cover. Cook for 5-7 minutes or until thickened, stirring occasionally. Remove from heat. Add cheddar cheese, stir until melted. Sprinkle and stir Parmesan cheese into grits. Press garlic into grits. Stir in eggs. Pour into baking dish. Bake for 40-35 minutes or until knife inserted in center comes out clean.
2. While grits are baking, rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
3. Spoon grits into a serving bowl. Top with shrimp mixture. Serve immediately.

A little Pampered Chef with some Southern Living mixed into one creative dish.