Add chicken stock to a medium sauce pan and bring to a boil. Slowly whisk in grits and cook for 10 minutes on medium heat. Remove from heat and whisk in heavy cream, butter, cheddar cheese and salt & pepper
2 T olive oil
1 medium onion chopped
1 clove garlic chopped
2 T flour
2 cups chicken stock
1lb. shrimp peeled & deveined
1/2 lb. chorizo sausage (this is the secret ingredient!)
1 green onion chopped
Saute onion & garlic in olive oil until soft.
Add sausage and cook for 5-7 minutes. Sprinkle with flour and stir to make a roux. Pour in chicken stock, stir until smooth and let simmer for 10 minutes. Add shrimp and poach for 2-3 minutes until bright pink.
Add grits to serving bowl, top with shrimp & chorizo mixture. Sprinkle with green onions and serve hot!