Shrimp & Stoneground Grits

Bring the water to a boil and add the grits slowly.

Cover and reduce the heat to low, stirring occasionally as the grits thicken.

Add the half-and-half and continue cooking for one hour, stirring occasionally.

For the shrimp gravy: melt a dollop of butter in a frying pan and sauté the tomatoes and onions over medium-high heat until they begin to caramelize.

Toss in the shrimp and stir until they turn pink.

Splash in the white wine and stir until the shrimp are done and the wine has reduced.

Plate the grits, pour the shrimp and gravy over the top, and serve.