Carla's easy comfort eats

Beloved Southern chef Carla Hall shares her delicious dishes inspired by cultures from around the globe

Shrimp and Grits with Fresh Fennel and Lemon

"Starting the grits in cold water, adding a little bit of milk and having enough cooking liquid and time are my secrets to making extra-creamy grits," shares Carla

GRITS

• 1/2 cup whole milk or half-and-half 
• 1 cup stone-ground grits
• 1 bay leaf
• 1 tsp. kosher salt
• 1 Tbs. fresh thyme leaves
• 1/2 tsp. freshly ground black pepper

SHRIMP

• 1 fennel tea bag
• 1 lb. large shrimp, peeled and deveined with tails on
• 1-2 Tbs. olive oil
• Salt and pepper
• 3 Tbs. butter 
• 1 cup finely diced fennel
• 2 garlic cloves, thinly sliced 
• 1 tsp. chili flakes
• 2 tsp. smoked paprika
• 2 Tbs. lemon juice
• 3 plum tomatoes, cored and finely diced
• 3 Tbs. lightly chopped fennel fronds

● Grits: In pot, mix 3½ cups water, milk, grits, bay leaf and salt. Over medium heat, bring to a boil, whisking occasionally. Reduce heat to medium-low; whisk until grits are thick, creamy and have "popped," 40-45 min. Stir in thyme and pepper. Season with salt to taste. Keep warm.