Cooking Instructions

• Preheat oven to 350° F.
• Bring broth to briskly rolling boil in medium saucepan. Slowly stir in grits, half of garlic and salt, if desired.
• Reduce heat to low; cover. Cook 15 to 20 minutes for Old Fashioned, 5 to 7 minutes for Quick or until thickened, stirring occasionally. Remove from heat.
• Stir 1/4 cup green onions into grits. Press grits into bottom and up sides of 4 (2 cup capacity) ramekins or baking dishes sprayed with nonstick cooking spray. Place on baking sheet. Bake 15 minutes or until set and beginning to brown.
• Meanwhile, heat butter in large nonstick skillet over medium heat. Add remaining garlic to skillet. Cook and stir 1 minute or until fragrant. Add shrimp. Cook about 3 minutes, stirring frequently, just until pink. Remove from skillet. Add bell pepper. Cook and stir 2 to 3 minutes or until crisp-tender. Increase heat to medium-high. Add wine; cook and stir to reduce slightly. Add 1/4 cup green onions. Return shrimp to skillet. Cook and stir 1 to 2 minutes to heat shrimp.
• Spoon shrimp into grits “bowls.” Sprinkle each with remaining 1/4 cup green onions.

Variation: Stir shredded extra-sharp Cheddar or other favorite cheese into cooked grits before pressing into bowls.

Bacon Variation: Cook 4 slices lower sodium bacon until crisp. Crumble. Add half of bacon to grits along with green onions. Sprinkle remaining bacon over each bowl.

Note: Recipe was prepared with shrimp that were processed without brine solution which would increase sodium content of the recipe.