Olde Pink House Shrimp Country Ham & Grits Cake

Step 1: For grits cakes: Prepare the grits (12 ounces dry with 4 cups water) according to package directions.

Step 2: Add the shredded cheddar, chives and salt and pepper and stir until the cheese is melted.

Step 3: Season lightly.

Step 4: Pour onto a Pam sprayed cookie sheet pan that allows for grits to spread to about 1-inch thickness. Refrigerate at least 3 hours then cut into 1-inch squares.

Step 5: Meanwhile, boil canned collard greens with bacon and season lightly.

Step 6: Add Tabasco sauce to taste.

Step 7: Simmer while rest of food is cooking, adding ham stock as needed.

Step 8: Dredge the grits squares.

Step 9: Fry two squares in 1 inch of vegetable oil for 2 to 3 minutes, until each side is deep brown.

Shrimp Sauce

Step 10: In clean sauté pan, add 1 ounce of butter.

Step 11: Sauté the ham in butter for 2 minutes, until it begins to become crispy.

Step 12: Add the shrimp to pan and sauté until pink, about 3 minutes.

Step 13: Add the cream and season lightly and reduce over high heat until it becomes thick and creamy, about 4 minutes.

Step 14: Pour half of the sauce over each of the grits cakes.

Step 15: Serve with collard greens.