This dish is so quick and easy to throw together. I like to prepare it in the morning following all of the steps except for baking, then refrigerate all day and pop in the oven just prior to dinner time. As is, this dish serves 6-8 people. For a smaller group divide the recipe in half.

To make this #dinnerdoneby9am I fully assemble the casserole in the morning, refrigerate all day, then bake just prior to serving.

-4 cups milk
-1 1/2 cups chicken broth
-2 cups quick cooking grits
-1/2 tsp salt
-1 cup parmesan cheese
-4 Tbsp butter
-1/2 c heavy cream
-1 Tbsp dried chives
-3 Tbsp fresh parsley, chopped
-zest and juice of 1 lemon
-2 Tbsp hot sauce
-2 lbs medium shrimp, peeled and deveined

Combine milk, broth and salt in a large pot and bring to a boil. Gradually add grits to the pot, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream. Stir in chives, parsley, lemon zest and juice, hot sauce and shrimp. Spoon mixture into a greased 13 x 9 dish. Bake at 375° for 25-30 minutes.