Sharing food from our heart/hearth to yours

Our lovely cincy brunch was probably the most incredible brunch we've ever been to: delicious, classy, and delectable foods..featuring baked eggs with three cheeses, Baked French Toast with Apples and Raisins, recipes taken from RingRock cookbooks (how special!), mimosas, lots of coffee and tea. Truly over the top. We thought we'd share one amazing recipe!

(Cincinnati) Grits with Shrimp and Peppers

Preheat oven to 400 F.
Butter 11x7-inch glass baking dish.
Melt 2 tablespoons (1/4 stick) butter in heavy large saucepan over medium heat.
Add:
6 cloves garlic, minced
2 green onions, chopped
1 1/2 teaspoons chopped fresh thyme (or 3/4 tsp. dried)
Sauté until onions wilt, about 2 minutes.
Add 1 cup grits and stir 1 minute.
Whisk in:
½ cup dry white wine
3 cups vegetable broth
3 tablespoons whipping cream.
Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 15 minutes.
Whisk in:
1 tsp. salt 1 tsp. hot pepper sauce
¼ tsp. ground black pepper.
Fold in 2 roasted bell peppers, diced.
Spread grits in prepared dish. (Can be made 2 hours ahead. Let stand at room temperature.)
Press 1 pound raw, shelled shrimp, on their sides, onto top of grits in single layer. Sprinkle with 1 cup crumbled feta cheese.
Bake until grits are heated through, shrimp are just opaque in center, and cheese begins to brown, about 20 minutes.

Makes 6 main-course servings.