1 cup yellow grits

3 cups water

1 cup grated sharp white cheddar

2 tablespoon unsalted butter

1 bay leaf

1 jalapeño, seeded, diced

1/4 cup heavy cream

Kosher salt and freshly ground pepper to taste

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1/2 cup 1/3' cubes chorizo or andouille sausage

1 tablespoon vegetable oil (optional)

4 garlic cloves, sliced

2 tablespoons (1/4 stick) butter, divided

16 large shrimp (about 1 pound), peeled, deveined

1/4 cup beer (not dark)

1/4 cup low-salt chicken stock

1 tsp creaole meat seasoning

1/4 tsp kosher salt

4 eggs

Grits

Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits.

Turn heat to low; add diced jalapeno, gently simmer until grits begin to thicken.

Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour.

Stir in cheese and butter, then cream. Season with salt and pepper. Keep warm.

Shrimp

Meanwhile, heat a large heavy skillet over medium heat. Add sausage; sauté until fat begins to render about 5 minutes

(if very lean, add 1 tablespoon oil to skillet).

Add garlic and 1 tbsp butter; stir until butter melts.

Add shrimp.

When garlic begins to brown, add beer, chicken stock, and creole meat seasoning.

Simmer until shrimp is cooked through, about 2 minutes.

Remove skillet from heat; set aside.

Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoon butter to skillet; swirl to melt and cover bottom of pan.

Crack eggs into pan and cook until whites are just set but yolks are still runny, about 3 minutes.

Divide grits among bowls

Spoon shrimp mixture into center of grits. Top with egg.