Shrimp Florentine over Tomato Grits

Ingredients

• 1 stick butter 
• 2 tablespoons butter 
• 10 ounce canned tomatoes diced green canned
• 2  eggs lightly beaten
• 1 clove garlic minced
• 0.3 cup grand padana grated
• 0.3 cup green onions diced
• 1 dash ground nutmeg 
• 1 cup heavy cream 
• 1  to 2 lemons juiced
• 0.8 cup milk 
• 1 cup cooking grits quick
• 6 ounce garlic cheese roll 
• 1 teaspoons salt 
• 8 servings salt and pepper 
• 2.5 cups cheddar shredded
• 12  shrimp deveined peeled
• 2 cups pkt spinach fresh packed
• 2 cups water 
• 8 servings white wine for deglazing

Equipment

• frying pan
• sauce pan
• oven
• pot

Directions

1. Preheat the oven to 350 degrees F.
2. To make the tomato grits, in a saucepan, bring the water and milk to a boil.
3. Add the salt. Slowly add the grits and return to a boil; stir for 1 full minute. (The secret to preparing good grits is the initial stirring of the pot.) Reduce the heat, cover, and cook for 3 minutes. Stir the grits and add 1 stick of butter, stirring until it has melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy.
4. Remove from the heat and set aside.
5. Saute the onions in the remaining 1 tablespoon butter for 1 minute.
6. Add the garlic cheese, 1 1/2 cups Cheddar, and onions to the grits, and stir until cheese is melted.
7. Add the tomatoes and green chiles and mix well; stir in the beaten eggs.
8. Pour the grits into a greased 8 by11 by 2-inch casserole.
9. Bake the casserole for 40 minutes.
10. Sprinkle the remaining cheese over the casserole for the last 5 minutes of cooking time.
11. To make the Shrimp Florentine, start with 1 tablespoon butter in saute pan.
12. Add minced garlic and shrimp. Deglaze with lemon and wine.
13. Add cream, cheese and spinach. Reduce, season, to taste, with salt and pepper and pour over grits.