Step 1

In a medium pot, stir together the milk and heavy cream over medium-high heat.

Step 2

Bring to a boil.

Step 3

Slowly whisk the grits into the pot. When mixture begins to bubble, reduce the heat to medium-low. Add 1 teaspoon salt and ½ teaspoon pepper.

Step 4

Continue whisking the grits frequently for 10-15 minutes until mixture thickened.

Step 5

Remove the grits from the heat. Add the butter and cheddar cheese, and whisk to incorporate. Set aside.

Step 6

Heat the vegetable oil in a large skillet on medium-high heat.

Step 7

Add the onions, peppers, and garlic. Sauté for 2 minutes until onions and peppers have softened.

Step 8

Add the sausage. Cook until cooked through, about 5-7 minutes.

Step 9

Slowly add the chicken stock. Stir until well-incorporated.

Step 10

Add the shrimp. Cook until pink in color, about 3 minutes.

Step 11

Add the cayenne, remaining teaspoon salt, and remaining ½ teaspoon black pepper. Add additional cayenne pepper, if desired.

Step 12

Remove from the heat and spoon the sausage and shrimp mixture over the grits.

Step 13

Sprinkle scallions on top, if desired.

Step 14

Enjoy!