I made this for dinner tonight and my husband thought it was very good...he is from the south and a picky eater as well, it is hard to find recipes that he really likes...this is definately a keeper. The only change I made was to put in a couple of jalapeno peppers per his request and it came out great!

Never again will I pay $16 for this dish at a restaurant! I added crispy bacon to my dish. It came out great! Thanks for sharing.

This recipe was simple and very good -- hubby and I both enjoyed it. I'm wondering if some people's turned out runny because the recipe calls for 4 cups of stock to 1 cup of grits. I just followed the directions for the grits on the box and it only called for 3 cups of liquid. I also drained the tomatoes & chilies. For presentation, I think I'd prefer a "deconstructed" version of this recipe, but for a casual meal with family, a one-pan recipe is the way to go.

This was a great dish. I served it for brunch today and had to make copies of the recipe for our friends. The only thing I can suggest for those who think it is a little runny is to drain the tomatoes and green chilies before adding to the mixture. Then it is perfect. The recipe didn't specify to do that.

I was a little disappointed after all the reviews. It was good but a little runny and needed a little something, okra maybe?

Excellent - didn't make any changes - hubby loved and said it's a keeper.

This is such a great recipe and not bad on calories either. I left the salt out and it was perfect.

My husband really liked this recipe. I thought it was a bit runny for my preference. Will probably make it again, reducing the liquid, and will add some cheese and garlic.

YUM! My husband and I discovered a love for shrimp and grits on visits with our friend in Charleston. We've tried a few different variations, but like this one the best. Based on things we loved from other recipes, we have modified this one a bit. I use half chicken broth, half water, no salt, and I add mushrooms and FRESH chopped basil with the shrimp mixture. The basil really adds to the flavor of this dish...but then again, we really love fresh basil!

My husband is from the south and we eat grits (not cornmeal) at least twice a week. One of my favorite restaurants serves a dish similar to this. I was very excited to find this recipe. I made the recipe as listed, but did adding some Hillshire Farms sausage. My husband and I enjoyed the dish, but did find it a bit salty. Next time I'll omit the salt and just flavor to taste when eating.

This was super delicious! I like shrimp, I like grits...why not together? I skipped the Monterey Jack cheese and increased the cheddar to 2 cups (doubled the recipe). We ate this with collard greens and turnips. Great meal!

I made this recipe last night. Just wanted to try something different :) My husband really liked it. I omitted the Monterey Jack cheese because I didn't have any on hand. I also added Cayenne pepper as someone else suggested because we like things extra spicy. Very tasty!

This was sooooo yummy! The only thing I changed is that I used the frozen onion/green peppers/red pepper mix (cause I'm all for fast and easy). And maybe next time I'll also add a bag of frozen salad shrimp, just to have a little more shrimp.

This is a great idea ... I have seen this recipe before but it's always with the shrimp mixture served separately on top. I have to comment on the reviewer who said to substitute cornmeal for grits because they were the same thing. They're not! (I'm a southerner). It's true that both are made from corn but they are ground and processed completely differently and often made from different parts of the corn kernel. Supermarket cornmeal is much more finely ground; boiling it up will basically give you polenta. It's good, but that's not what the recipe calls for. Grits are much more coarsely ground and have a distinctive chewiness when cooked.

A very good recipe! I tried grits for the first time ever (such a California girl!)This was so savory even without the shrimp! I followed the recipe but added a little red pepper flake per our taste. I let the casserole set up for 15 minutes after the cooking time. My husband last had grits in the Navy - he was a little unsure about this preparation at first. After dinner he was still eating the grits, dipping garlic bread in them and telling me how fantastic they were. Thank you for a very tasty recipe and a reason to try something new. We will enjoy this again soon! BTW, I found grits at my local WalMart (of all places) in their food isle.

For anyone not from the south, before you go nuts trying to find 'grits' in your local supermarket what you want is more comonly known as Cornmeal. Anywho, Very good recipe, really enjoyed it, made a couple small modifications, used fresh tomatoes and sweet jalapeno peppers, a little more pepper and cheese. Cheers

This is awesome. I have never had grits before and I'm so glad this is the recipe I decided to try. The only change I made was to use water to cook the grits instead of chicken broth, just because I didn't have any broth. I also added a touch of cayenne to the grits for a little more spice. This has made the dinner rotation.

Thank you, thank you! Restaurant quality! y husband and I made it together and had a lot of fun. Very easy. We enjoyed this recipe so much. Quite the comfort food. I'd recommend letting sit 10 minutes after baking to thicken up some and to serve with bread. We added a bit of creole seasoning for a little bit of an extra kick. Can't say enough good things about this recipe. My husband and I made it together and had a lot of fun. Very easy.