1 tablespoon olive oil
1 cup chopped yellow onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1-1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon cyenne
1/4 pound andouille or other smoked sausage cut crosswise into 1/4 inch thick slices
3/4 pound boiled ham cut into small slices

1 tablespoon chopped garlic
1/2 cup peeled, seeded, and chopped vine ripened tomato
6 cups milk
2 cups quick-cooking grits
1/2 pound medium size shrimp, peeled and deveined
1/4 cup chopped green onions or scallions (green part only)
1/4 pound sharp white cheddar cheese, grated

In a large heavy pot, heat the olive oil over medium-high heat. Add onions, bell pepper, celery, salt, black pepper, and cyenne. Cook and stir until the vegetables are soft and lightly golden, about 4 minutes. Add the sausage and ham and continue to cook, stirring occasionally, for 2 minutes. Add garlic and tomato and cook for 2 minutes. Add milk and bring to a boil. REduce the heat to medium and stir in the grits. Stir for 2 minutes, then add shrimp. Cook and stir until the grits are tender and creamy, 7 to 8 minutes. Stir in the green onions, then add the cheese and stir until it is completely melted, about 30 seconds. Serve hot right from the pot.

Serves 8 appetizer servings or 4 main course servings - and probably more.

Courtesy of Mary Jo Lucas McArthur & Emeril