Shrimp and Grits with Arugula

Ingredients

• 2 cups milk
• 2 cups water
• 1 cup grits, regular or quick
• 1 garlic clove, chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter, cut into ½-inch cubes
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1 pound shrimp, peeled
• ½ pound arugula, hard stems removed, leaves chopped
• ½ teaspoon salt
• freshly ground black pepper

Directions

1. Combine the milk and water in a large nonstick saucepan, then set it over medium heat until it reaches a gentle simmer. Stir in the grits and garlic, lower the heat to medium-low, and cook, whisking now and then, until the grits are tender and creamy. Drizzle in just enough heavy cream to keep the mixture loose without making it runny; half of the cream may be plenty.
2. Stir in the butter, half of the cheese, and the shrimp. Keep the pan moving often, and cook just until the shrimp turn pink, 1 to 2 minutes. Fold in the chopped arugula, then turn off the heat.
3. Put the lid on the saucepan and leave it alone for 1 minute. Season with the salt and black pepper to taste, stir once more, and spoon the grits into 4 large bowls. Finish with the remaining cheese.