The flavor of these grits was very exciting! The recipe for these grits is in D’Artagnan’s Glorious Game Cookbook. I used white cheddar from England. Many cheesy grits recipes use cheddar and parmesan. Baking the grits with eggs makes them light and fluffy. I used course grits that are also called polenta. The shrimp were sautéed in vegetable oil and butter. I used a pinch of salt and I covered them with Cajun seasonings while they were in the hot pan.
Download The Recipe:
1. Ariane Daguin, George Faison, Joanna Pruess: D’Artagnan’s Glorious Game Cookbook (Boston: Little Brown And Company, 1999), 171.