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


Sautéed Shrimp:

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


Bring 3 cups of water to a boil

Add ½ cup of Lindley Mills 100% Organic Stoneground Old-Fashioned Grits and bring back up to a boil. Reduce heat to medium/low and slow cook for 25 minutes, stirring often until all water is absorbed and grits become thick.

Add butter, salt, and pepper to taste and enjoy!


Yield: Makes about 2 cups of cooked grits.


Other ways to enjoy your grits:

  • Make a grits bowl with eggs, potatoes, and veggies for breakfast or breakfast for dinner!
  • Make a breakfast casserole with grits, eggs, toast, and veggies
  • Use them as a side dish or substitute for polenta in any recipe