RECIPE FOR MAGNOLIA'S SPICY SHRIMP, SAUSAGE AND TASSO GRAVY OVER CREAMY WHITE GRITS

Creamy White Grits
12 cups chicken broth
4 1/2 cups coarse stone-ground white grits
1 cup heavy cream
Salt and white pepper to taste

Bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in the grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits do not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass.

Continue to cook the grits for about 20-25 minutes, stirring frequently. The grits should have absorbed all of the chicken stock and become soft. Stir in heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy like oatmeal. Season to taste with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become too thick, add warm chicken broth or water to thin them down.

Tasso Gravy
4 tablespoons butter
1/2 cup sliced Tasso, cut in 1-inch strips
1/2 cup flour
4 cups chicken broth
2 tablespoon finely chopped parsley
Salt and white pepper to taste

Melt the butter in a heavy-bottomed saucepan over low heat. Add the Tasso. Saut