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To make the grits:

Place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the grits. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the cream and butter, season with salt and pepper.

To make the shrimp:

Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; sauté for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaf. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

Serves: 4 to 8 servings

Lowcountry Oxtails with Ham Hocks

Put the ham hocks and oxtail pieces in a medium pot, two-thirds full with water, and boil about 15 minutes. Drain and rinse the meat under running water. Return the oxtail and ham hocks to the pot and refill with water as before. Add the bell pepper, onion and celery. Add salt and pepper to taste. Boil until all the meat is tender (2 hours or more.) You may need to add more water to the meat before it is done, but add more than 1 to 3 additional cups, because you want the gravy to be rich. Serve with rice or potatoes.

THE MUFFIN CORNER

Spicy Oatmeal Muffins

1. Position the rack in the center of the oven and preheat to 400° F. Line with paper baking cup – 12 – 2 ¾-inch muffin cups. (Do not grease the baking pan for these muffins.

2. In a large bowl, blend together the oats, flour, pecans, baking powder, cinnamon, nutmeg, cloves, and salt. In a small bowl, beat the egg whites until stiff but not dry. In a medium bowl, beat the milk, brown sugar, corn syrup, and oil until smooth. Fold in the egg whites. Combine the two mixtures, blending until the dry ingredients are just moistened. (This is very moist moisture, and should not be over mixed.)

3. Drop 1/3 cup of the batter into each of the prepared muffin cups. Bake for about 18 to 22 minutes, or until the tops are golden brown and a cake tester or wooden toothpick inserted into a muffin is removed clean. Cool in the pan on a wire rack for 5 to 7 minutes. Serve warm, or invert onto the rack to cool completely. Top with molasses sauce.

Makes 11 to 12 muffins

Molasses Sauce

1. In a small saucepan set over medium heat, combine the water, sugar, salt, and molasses. Cook, stirring constantly, until the sugar is dissolved. Remove from heat.

2. In a cup, combine the milk and cornstarch and stir until the cornstarch is dissolved. Slowly stir into the hot syrup, stirring constantly until the mixture thickens. Stir in the vanilla, and serve warm or cold.

Cornmeal Muffins with Berries

1. Position the rack in the center of the oven and preheat to 425° F. Lightly grease or line with paper baking cups twelve 2 3/4 –inch muffin cups.

2. In a large bowl, blend together the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, beat the egg, milk, and butter until smooth. Stir in the blueberries. Combine the two mixtures, blending until the dry ingredients are just moistened.

3. Spoon the mixture into the prepared muffin cups, filling each about ¾ full. Bake for 15 to 20 minutes, or until the tops are golden and a cake tester or wooden toothpick inserted into the center of a muffin is removed clean. Cool in the pan on a wire rack for 5 to 7 minutes. Serve warm, or invert onto the rack to cool completely.

Makes 11 to 12 muffins