2 c. milk (I use whole milk, but any ‘slimmer’ variety is fine too)
3/4 c. chicken broth
1 c. quick-cooking grits
1/4 tsp. salt
1/2 c. shredded Parmesan cheese
2 T. butter
4 oz. cream cheese (less fat Neufchatel-type is fine)
1 or 2 T. chopped fresh chives (you can also use dried)
3 T. fresh parsley or 1 T. dried parsley
1 T. lemon juice
1 lb. peeled shrimp, roughly chopped
Bring milk and chicken broth to a boil in a medium saucepan over medium-high heat. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove grits from heat. Stir in Parmesan, butter, and cream cheese until melted; then stir in remaining ingredients.
Spoon grits mixture into a 11×7″ baking dish generously coated with cooking spray. Bake at 375 degrees for 25 minutes, or until set and the top is just starting to get some golden brown areas.