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1
First, cook your sausage in the 1 quart (950 ml) of water.
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2
Remove sausage when done BUT KEEP WATER.
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3
Use the sausage water for the grits water.
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4
Add the grits and 1/2 cup (125 ml) butter.
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5
Reduce the heat to medium-low and stir constantly until thickened.
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6
When thickened, remove from heat and stir in the cream and the Parmesan cheese.
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7
Season with salt and pepper, set aside but try to keep warm (just put a lid on it).
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8
Melt 2 tbsp (30 ml) of the remaining butter in a large skillet over medium high heat.
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9
Add the onions, and green pepper, stirring occasionally but letting the pieces get well caramelized (you want them to brown a little bit as this helps with flavor a color).
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10
Add the shrimp, tomatoes and garlic, stirring constantly, for 1 minute.
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11
Stir in the stock, sausage, and continue cooking until shrimp are opaque throughout and the stock has reduced slightly, about 2 minutes.
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12
Stir the remaining 6 tbsp (90 ml) butter into the mixture and cook until melted.
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13
Stir in the green onions and then taste to adjust the salt and pepper.
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14
To serve, spoon grits into bowls.
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15
Top with the skillet ingredients and serve immediately.
