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Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. They take more time to cook, but their flavor and texture are richer than instant grits. For quicker cooking, let the grits soak in water in the refrigerator overnight.
1 cup white or yellow stone-ground grits
3/4 cup grated cheddar
1/4 cup parmesan
2 tbsp. unsalted butter
Kosher salt
2 tbsp. canola oil
4 slices bacon, chopped
1 lb. medium shrimp (about 30), peeled
Freshly ground black pepper
6 button mushrooms, thinly sliced
1 garlic clove, finely chopped
1/2 cup chicken broth
1 tbsp. fresh lemon juice, plus 4 lemon wedges
1/2 tsp. hot sauce, preferably Tabasco
4 scallions, thinly sliced
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1st Keep
 Celestielj
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