-
1
In a medium saucepan, bring 2 cups water, the milk, 1 teaspoon salt and pepper to taste for the grits to a gentle boil.
-
2
Whisk in the grits.
-
3
Reduce the heat to simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 45 to 60 minutes.
-
4
Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat.
-
5
Add the onions and cook until soft and translucent, 2 to 3 minutes.
-
6
Add the garlic and cook until fragrant, 45 to 60 seconds.
-
7
Stir in the tomatoes with their juice and the bay leaves.
-
8
Season with cayenne pepper.
-
9
Reduce the heat and simmer until the mixture is slightly thickened, 5 to 10 minutes.
-
10
Increase the heat under the tomatoes to medium high and add the shrimp.
-
11
Cook until the shrimp are pink and firm, an additional 3 to 5 minutes.
-
12
Remove the skillet from the heat and stir in the parsley.
-
13
Taste and adjust for seasoning with salt and pepper.
-
14
When the grits have thickened, stir in the cheese and butter.
-
15
To serve, place a heaping spoonful of grits on each plate.
-
16
Top with the shrimp and tomato gravy.
-
17
Garnish with additional Parmigiano-Reggiano and chopped parsley.
-
18
Serve immediately.
