Uses spicy Cajun cured pork to add depth to the cream sauce and grits.
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In a medium saucepan, bring the chicken stock and 1 cup of water to a boil, then slowly whisk in the grits and a pinch of salt.
Reduce heat to low, cover, and simmer the grits for 20-25 minutes, stirring occasionally until creamy and tender.
While grits cook, melt 2 tablespoons of butter in a large skillet over medium-high heat and sauté the diced Tasso ham until browned and crispy.
Add the bell pepper and onion to the skillet with the ham, cooking until softened, about 5 minutes.
Stir in the garlic and Cajun seasoning, then add the shrimp, cooking for 2-3 minutes until they just turn pink.
Pour the heavy cream into the skillet and simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
Whisk the remaining butter and the cheddar cheese into the cooked grits until fully melted and incorporated.
Spoon the cheesy grits into bowls and top generously with the Tasso shrimp mixture and sliced green onions.
