Directions

1. Heat canola oil in a large nonstick sauté pan and scramble eggs until slightly done, but not too dry. Set aside in a medium-sized bowl. Add butter to pan and sauté onions, bacon, shrimp, Old Bay® and half of the chives until shrimp are slightly pink. Then place in the same bowl as eggs.
2. Using the same pan, add chicken stock, milk, bouillon and grits and cook until done according to package directions. Turn off heat and fold egg, bacon and shrimp mixture into grits in the pan. Then pour the mixture into a lightly oiled 9" x 9" baking pan and spread until even, then wrap and refrigerate until firm.
3. Remove the pan and cut into 6 squares. In a saucepot, heat milk (for sauce) until warm, then whisk in cheese, ground black pepper, paprika and remaining chives until melted. Set sauce aside.
4. In a large sauté pan, heat half the canola oil. Lightly dust the grit cakes in flour and sauté until golden brown. Plate with equal amounts of smoky cheese sauce over the top.