Sunday April 18th, 2010 – Erica Nicole’s Sunday Supper Recipe As many of you know, I am from Atlanta, Georgia. And part of being from the South, you gotta know how to cook good food! So today for my Sunday Supper Recipe, I am going to share one of my all time favorite meals, Smothered Cheese Grits. Smothered Cheese Grits Grits – NOT quick grits Diced Kielbasa (I pack) Milk Diced Onion (1/3 onion) Cream Shrimp (I lb.) Chopped Chives (1 bunch) Old Bay Seasoning White Cheddar Havarti Olive Oil Pepper Butter (half stick) (Portions and measurements are up to you, but this should make quite a pot full) Sautee Chives, Kielbasa, onion, and Shrimp in Olive Oil and Old Bay Seasoning with Pepper. Cook Grits using milk and a little cream Before grits are done, about 80% done, add everything from the sauté pan Let simmer until everything blends together, usually just a few minutes. Shred cheeses into grits and constantly stir. Add half stick of butter and just a quick drip of olive oil. This keeps everything from globbing together. Eat right away, and ENJOY!