From the South City Kitchen in Atlanta, GA

Hands on time: 15 minutes  Total time: 1 hour and 15 minutes  Serves: 4

Ingredients:

1 bulb garlic
Salt and pepper to taste
1 1/2 cups water
1 1/2 cups milk
1 tablespoon butter
1 cup stone-ground grits
1 1/2 cups heavy cream, divided
1/2 cup red wine
1 sprig fresh thyme
2 cups chicken stock, preferably homemade
2 tablespoons all-purpose flour, dissolved in
1 tablespoon water
1 tablespoon oil, for sauteing
8 medium to large shrimp
8 medium to large sea scallops
1 tablespoon chopped chives, for garnish

Instructions:

Preheat oven to 350 degrees. Sprinkle garlic head with salt and pepper and wrap in foil. Bake 30 to 40 minutes, or until soft.

Meanwhile, in a large saucepan, combine water, milk and butter over medium-high heat.

Bring almost to the boiling point. Stir in grits. Reduce heat to maintain a simmer for 20 to 30 minutes or until grits are soft, stirring frequently. Add 1/2 cup of the cream, and salt and pepper to taste.

In a medium saucepan, combine red wine and thyme. Add the roasted garlic and cook, over
medium heat, until reduced by 2/3. Add chicken stock and whisk in flour-and-water mixture; continue cooking until reduced by 1/3. Add remaining 1 cup cream and bring to a simmer, stirring. Simmer for a few minutes to reduce slightly. Strain and season to taste with salt and pepper.

Heat oil in a large skillet or saute pan over medium heat. Add shrimp and scallops and cook until halfway done. Add garlic gravy to pan and cook until shrimp and scallops are just cooked through.

Serve at once over hot grits in a bowl. Garnish with chives.