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1
For the roasted tomato: heat oven to 450 degrees.
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2
Toss tomato halves in a bowl with garlic, olive oil, salt and pepper.
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3
Transfer, cut side up, to a baking sheet.
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4
Roast until collapsed and lightly browned, 25 to 30 minutes, and set aside.
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5
For the fennel: In a small saucepan, combine the fennel, half of the reserved fronds, and just enough broth or water to cover.
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6
Add butter and season with salt and white pepper.
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7
Bring to a boil, reduce heat to very low, and simmer until tender when pierced by a fork, 8 to 10 minutes.
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8
Transfer fennel to a plate, discard cooked fronds and reserve cooking liquid.
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9
For the grits: Follow package instructions for cooking the grits, seasoning with salt to taste, and adding the bay leaf halfway through cooking.
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10
At the end of cooking, mix grits with butter, cream cheese, white pepper, lemon juice and hot sauce.
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11
Adjust salt as needed.
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12
About 15 minutes before the grits are finished cooking, prepare the shrimp and assemble the dish.
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13
For shrimp and assembly: Place a large saute pan over medium heat, and add the oil.
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14
When the oil is shimmering, add the shrimp in a single layer.
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15
When they are seared on one side, about 1 minute, turn them to sear on the other side.
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16
Add fennel, sausage, roasted tomatoes and 1 1/2 cups of the reserved fennel cooking liquid.
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17
Bring to a simmer and season with lemon juice, hot sauce and salt.
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18
If the mixture seems dry, add more fennel cooking liquid as desired.
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19
Add chopped parsley, and toss to mix.
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20
To serve, place equal portions of grits on four rimmed plates or shallow soup plates.
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21
Divide the shrimp stew among the plates, garnish with remaining fennel fronds and serve.
