Mardi Gras may have come and gone, but you can still enjoy this dish from The Table Creekside. Try it at home, or go to the restaurant and try it at a special Easter Sunday Brunch on March 27, from 11am-3pm.

Ingredients (creamy goat cheese grits): 1 cup Grits; 2 oz. Shallots (minced); 3 oz. White onion (minced); 6 oz. Greek goat cheese; 1 cup Heavy cream; 4 cups chicken stock; 3 oz. clarified butter; 1 ½ Tbs. whole butter (separated 1 Tbs. ½ tsp.)

Sautee onions and shallots with 1 Tbs. butter until translucent. Add chicken stock and bring to a simmer. Stir in grits and simmer until soft. Add heavy cream and reduce heat. Stir in goat cheese and finish with ½ tsp. butter.

Ingredients (Sausage gravy): 1 Lb. cooked ground sausage; ¼ cup onions (diced); ¼ cup chopped garlic; 2 tsp. butter; 3 Tbs. flour; ½ cup heavy cream; 3 cups of water; ½ tsp paprika; ½ tsp black pepper

Make paste adding butter, flour, black pepper, garlic, onions and paprika and cook about 6 minutes until paste like. Add water and simmer on low slowly adding heavy cream little by little. Finish with cooked sausage

In a separate pan, sauté 4-6 shrimp seasoned with olive oil and citrus.  Place sauce in a shallow bowl, follow with the cooked grits. Surround the dish with your seasoned sautéed shrimp and finish with a poached egg. 

Optional: use plantain chips for garnish.