Angela Witkowsky serves these creamy grits in bowls, topped with shrimp. In making the shrimp sauce, she suggests cutting the bacon into 1/4-inch pieces. "But you don't want bacon to be the star of the dish," she said.

Grits

1 cup quick grits (Witkowsky uses White Lily Quick Grits)

3 cups water

1/4 cup salted butter

1-1/2 cups milk or half and half

2 cups shredded Monterey Jack cheese

Seasoned salt, to taste (Witkowsky uses Johnny's Seasoning Salt)

Bring water and butter to boil in heavy sauce pan. Stir in grits. Return to a boil, then reduce heat to medium-low. (Turn to low if using a gas stove.)

Cover and simmer for 10 minutes or until grits are creamy, stirring occasionally. Add milk or half and half. Reduce heat to low and cook for 8 minutes, stirring often. Stir in cheese. Cover and remove from heat.

Shrimp

1 small red onion, finely diced

8 slices thick-cut bacon, chopped on horizontal into 1/4-inch pieces

2 cloves fresh garlic, minced

3 tablespoons butter

1/3 cup prepared buffalo wing sauce

Splash of Worcestershire sauce

Black pepper, to taste

1-1/2 pounds large shrimp, cooked, peeled and de-veined

1 small tomato, chopped (optional)

1 bunch green onion tops, chopped (optional)

Saute onion, bacon and garlic in large sauce pan or skillet over medium heat until bacon is browned. Add butter, buffalo wing sauce, Worcestershire and pepper. Add shrimp. Stir constantly to heat and coat shrimp. Remove from heat immediately after shrimp begin to curl.

Spoon shrimp and sauce over individual servings of grits. Garnish with chopped green onion tops or chives and chopped tomato.