Slightly North Of Broad's Maverick Grits Shrimp and grits or some variation of the dish is THE menu item of Charleston.  This is an outstanding version! It's very rich so a small portion makes a great first course. Serve with a salad for a main meal. For the Grits: 4 cups water 1/2 tsp. Salt 1 Tbsp. Butter 1 1/2 cups grits 1/4 cup cream 1 Tbsp. Additional butter Bring water, salt, and butter to a boil. Stir in grits. Reduce heat to low and cook until thick and creamy, about 40 minutes. Remove from heat and finish with butter and cream. For Topping: 8 sea scallops 12 shrimp--peeled and deviened 4 Tbsp. Country ham, julienned 4oz. Smoked pork sausage (andouille or something similar) 4 Tbsp. Fresh tomato, diced 4 Tbsp. Green onion, minced 1/8 tsp. Minced garlic Pinch of cajun spice 1 Tbsp. Water 1 Tbsp. Butter Saute ham and sausage in 1 teaspoon of butter. Add shrimp and scallops and saute 1 to 2 minutes. Add garlic and cajun spice. Saute 30 seconds. Add green onion and tomato. Add water. Finish with remaining butter. Spoon grits onto plates in equal portions. Place 2 scallops, 3 shrimp and an equal amount of topping on each plate. Serves 4