2 T. EVOO, plus more for oiling baking dish
2 bulb Fennel, trimmed, quartered, and thinly sliced
2 large Leeks, well rinsed, white and green parts, thinly sliced
Salt & Pepper
2 C. 2% Milk
4 C. Chicken Broth
1 C. Grits or Coarse Cornmeal
½ C. Parmesan Cheese
1/3 C. heavy Whipping Cream
2 T. Butter
¼ C. chopped fresh Flat Leaf Parsley, plus more for garnish
1 lb. (31-35) Shrimp, peeled, deveined, and halved crosswise
Hot Pepper Sauce, optional

Preheat oven to 375. Lightly oil shallow 2 quart baking dish. Heat oil in large skillet over medium high heat. Add fennel and leeks and season with salt and pepper and cook, stirring occasionally, until soft and lightly browned, 12-15 minutes. Meanwhile, combine milk and broth in large saucepan and bring to a simmer over medium high heat. Gradually sprinkle grits into the pot, whisking until they are all incorporated. Reduce heat to medium, and cook, whisking, until the mixture has thickened, about 5 minutes. Add parmesan, cream, butter, parsley and shrimp to the grits, along with fennel and leeks. Stir until well combined and butter is melted. Transfer to the prepared baking dish. Baked until bubbly and lightly browned on top, 20 minutes. Serve hot, sprinkled with extra parsley. Add hot sauce to individual servings, as desired.