Make Grits- in a large pot bring broth and whole milk to a gentle boil. Slowly whisk in quick grits, and turn heat down to medium-low. Continuously whisk grits until thickened, tender, and there are no lumps, about 5 minutes. Remove pot from heat, add 2 tbsp butter, shredded white cheddar, and half of drained canned corn. Continue whisking until butter and cheese have melted. Add salt and pepper to taste.
Cook Bacon- heat a frying pan over medium-high heat. Add bacon to pan and cook about 3-5 minutes per side until crispy. Set bacon aside on a paper towel lined plate to drain grease. Drain grease from frying pan.
Make Shrimp Topping- in a mixing bowl, toss raw shrimp with minced garlic and cajun seasoning. Melt 2 tbsp butter in frying pan. Add shrimp in a single layer, cook 1.5-2 minutes per side until pink and cooked through. Pour in heavy cream, the rest of canned corn, and crumbled bacon. Simmer and stir for another 2-3 minutes until sauce has thickened slightly. Remove from heat.
Plate & Serve- spoon 1 cup of grits into a serving bowl. Top with 1/4 of shrimp topping, garnish with green onions or chives, and serve immediately.
Notes
To make this a weeknight meal, quick grits are used. Be sure to get 'quick' grits, not 'instant'.
If using regular grits, they will need to be cooked longer, around 40-45 minutes.
Keyword bacon, cheesy grits, corn, cream sauce, easy dinner, grits, shrimp, shrimp and grits, white cheddar cheese