swiss chard and sauteed onions in a pan

Shrimp & Grits Over Sauteed Chard

Words that I never imagined would come out of my mouth: “Kids, time for dinner! Shrimp & grits!” Less than four years as an official resident of the south, I am officially a true believer.

swiss chard and sauteed onions in a pan
Beautiful chard and onions …

While looking around for fun facts about grits, I came across this blessing:

May the Lord bless these grits,
May no Yankee ever get the recipe,
May I eat grits every day while living,
And may I die while eating grits.


Well, I hate to say it, but this Yankee certainly got the recipe. I can’t get enough and neither can my children. I have to apologize for all the mean things I ever said about grits. I take it all back! Making grits reminds me of making risotto – except easier. And, if you think making risotto is easy, then you are really in for a treat. Making grits is even easier than making risotto. Easy peasy.

shrimp cooking
South Carolina Shrimp! Ready for some grits.

The trickiest part about making grits is using enough liquid – you want at least a ratio of 3:1. Three parts liquid (usually a combination of broth and milk) to one part grits. The beautiful thing about making grits is that you can always add more liquid at the end and keep cooking it until the grits are as smooth as you like.

For this recipe, I start the same way I like to start my risotto… onions, garlic, and bacon. How can you go wrong with a trio like that?

grits, bacon, and Cabot cheddar
Grits, bacon, and Cabot cheddar cheese. YUM.

After these ingredients are cooked, add the grits, stir to coat, and then add in your liquid. Bring to a boil and then reduce to simmer and cook for about 20 to 25 minutes. It is that easy. This Yankee wouldn’t lie…

Shrimp and Grits Over Sauteed Chard

Shrimp and Grits Over Sauteed Chard

Course Dinner
Cuisine Southern
Keyword easy dinners, Shrimp, Southern cooking
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6
Calories 270 kcal
Author Erin Brighton



  • 4 to 6 slices bacon chopped
  • 1 small onion chopped
  • 3 cloves garlic chopped
  • 1 cup yellow stone ground grits not instant!
  • 1 1/2 cups milk
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1/2 cup to 1 cup shredded cheese



  1. Saute the bacon, onion and garlic.

  2. Add the grits. Stir to coat.

  3. Add the milk, broth, and butter. Bring to a boil. Reduce heat to low and cook for about 20 to 25 minutes - stirring once or twice.

  4. Taste test. If you want your grits to be more smooth, add more liquid and cook them a little bit longer.

  5. The last step is adding shredded cheese. I had a small hunk of Cotswold cheese in the fridge - in it went. Grits. Done.

We served our grits over a simple bed of sauteed rainbow chard with a couple of grilled shrimp on top. Enjoy!

These veggies go really well with shrimp and grits … 

Simple Sauteed Swiss Chard with Caramelized Onions

Sauteed Broccoli With Crispy Garlic

Baby Asparagus and Crispy Garlic Saute


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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

2 thoughts on “Shrimp & Grits Over Sauteed Chard”

    1. Hi Dana! I agree! I am a huge fan of garlic, lemon juice and olive oil! Can’t beat it. Simple and the flavors of the shrimp really shine. I can’t give up my seafood in the winter, either. 😉

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