2 cups chicken broth
1 cup milk
½ cup Lindley Mills Stoneground, Old Fashioned Yellow Corn Grits
¼ tsp salt
1 cup shredded cheddar cheese
1 cup diced bacon
1 pound medium shrimp, peeled and deveined
¾ cup chopped green pepper
¾ cup chopped red pepper
½ cup chopped onion 2 tsp (or to taste) hot pepper sauce Sliced green onions, bacon, and extra cheddar cheese for garnish
To prepare grits, bring chicken broth and milk to a boil in a large saucepan.
Stir in Lindley Mills Stoneground, Old Fashioned Yellow Corn Grits and salt and return to a boil. Continue to stir grits as needed until they are thick, about 25 minutes.
Once grits are cooked, stir in cheddar cheese and keep warm.
To prepare shrimp, cook bacon in a skillet or the microwave until crisp. Reserve 2 tablespoons of bacon fat to cook the shrimp in.
In a skillet or saucepan add your bacon fat, shrimp, red and green peppers, and onion. Cook until vegetables are tender and shrimp are pink. Add hot pepper sauce if desired.
Serve shrimp mixture over warm cheese grits garnished with green onions, cheddar
-8 oz (227g) Super Sprout™ Wheat Flour
-8 oz (227 g) Whole Grain EINKORN Flour
-1 teaspoon salt(7g)
-1 1/2 teaspoons instant yeast (4.5 g)
-14.5 oz (411 g) room temperature water
Instructions: Incorporate all ingredients until combined and mix for 2 minutes. Remove dough to lightly oiled work surface and perform a stretch and fold. Keep covered and continue to stretch and fold every 5 minutes until 4 total stretch and folds have been completed. (These intervals can be extended up to 20 minutes.) After the final stretch and fold, cover and let rise for 60-90 minutes. Shape for sandwich or hearth baking, cover and let rise for 60-80 minutes. For hearth bread, bake at 450°F with steam for 30-35 minutes. For a sandwich loaf bake at 375°F for 45-55 minutes.