Baked Chesapeake Grits (side dish)

  1 cup Adluh Stone-ground White Grits
  1 cup Half and Half
  2 cups Water
  to taste Salt and Pepper
   Tomatoes for garnish
  14 oz Tomatoes whole, canned
  2 teaspoons Vanilla
  1 tablespoon Emeril's Original Essence
  2 teaspoons Texas Pete
  1/4 cup Sugar
  2 slices Bread day old
  2 small cloves Garlic minced
  1 cup Shrimp whole, cooked

 
Mix grits, water, half and half, salt and pepper. When mixture comes to a boil, add 2 pinches of baking soda and cook for appoximately 5 minutes. Grits should be slightly loose. Toast bread and cut up into small pieces. In a small pot, mix tomatoes, sugar, vanilla, bread, Emeril's, garlic and Texas Pete. Cook until heated then add shrimp. Fold mixture into grits and pour into 2 quart casserole dish thats been lightly oiled with olive oil. Bake at 325 degrees for 35 minutes. Let cool for 5 minutes then garnish with a whole cooked shrimp, tomato rose and rosemary or parley and serve. Serves 6-8.