Smoky Shrimp and Cheesy Grits

When Savannah cook Martha Nesbit prepared this dish on FoodNation with Bobby Flay, Flay loved it. The steaming hot grits are mixed with plenty of cheddar cheese, then topped with shrimp cooked with garlic and smoky bacon. "This is, hands down, the best dish anybody ever made for me during my travels in the U.S.," Flay said. His version of her recipe is loaded with cheddar cheese, bacon, and garlic, resulting in a flavorful dish that's ready in 25 minutes.

3 cups chicken stock or low-sodium broth

¾ cup quick grits

¼ pound white cheddar cheese, shredded (1 cup)

3 tablespoons unsalted butter

Salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

¾ pound slab bacon, cut into ¼-inch matchsticks

4 garlic cloves, minced

1 pound shelled and deveined large shrimp

2 tablespoons chopped flat-leaf parsley

Directions at foodandwine.com

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