For those who love grits....

Creamy Shrimp and Grits Casserole with Cheddar Crust That Everyone Will Love
Servings: 6

1 cup stone-ground grits
4 cups water
1 cup sharp cheddar cheese, shredded
1 lb shrimp, peeled and deveined
4 tbsp butter, divided
1/2 cup diced onion
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp cayenne pepper (optional)
Salt and black pepper to taste
2 tbsp chopped fresh parsley (for garnish)

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

In a large pot, bring water to a boil. Slowly whisk in grits, reduce heat to low, cover, and cook until thickened, about 20-25 minutes, stirring occasionally.

Stir in 2 tablespoons butter, heavy cream, Parmesan cheese, salt, and pepper into the cooked grits until creamy.

In a skillet, melt remaining butter over medium heat. Add onion and garlic; sauté until soft, about 3-4 minutes.

Add shrimp to skillet, season with salt, pepper, and cayenne if using. Cook until shrimp turn pink, about 3-4 minutes.

Fold shrimp and sautéed onions into the creamy grits mixture.

Pour mixture into prepared baking dish and top evenly with shredded cheddar cheese.

Bake uncovered for 20-25 minutes, until cheese is melted and golden.

Garnish with fresh parsley before serving.


Notes
For a gluten-free version, ensure your broth and all ingredients are gluten-free certified.

Substitute scallops or crab for the shrimp for a seafood twist.

Use smoked cheddar for a deeper flavor profile.
To save time, use quick-cooking grits but adjust cooking time accordingly.