2 grit cakes (recipe at bottom)
1 T. olive oil
1 C. wild mushrooms, sliced
8 shrimp
2 tsp. garlic, minced
2 T. white wine
1/2 C. heavy cream
Kosher salt and pepper to taste
Tomatoes, diced (use as garnish)
Scallions, sliced (use as garnish)
Cashews, toasted (use as garnish)

Get skillet hot. Add oil, mushrooms, garlic shrimp and seasoning. Saute 2 minutes. Add wine to deglaze. Add cream and simmer until sauce has thickened. Place cakes in bowl. Pour sauce to cover. Garnish with tomatoes, scallions and cashews.

For Grits:
1 qt. boiling water
1 1/2 C. yellow grits
2 T. garlic, minced
1 1/2 T. Kosher salt
2 tsp. black pepper
1 C. Parmesan cheese

Bring water to the boil. Drizzle in grits while whisking. Add garlic, salt and pepper. Let simmer approximately 20 minutes until grits are smooth and creamy. Remove from heat and whisk in cheese. Pour out into a baking dish about 3/4-inch thick. Chill to harden. Cut into desired shape. Dredge in flour, egg wash and bread crumbs for frying.