In a medium pot, bring 11/2 cups water, 1/2 cup milk, and a pinch of salt to a boil. Once boiling, slowly whisk in the grits. Return to a boil, cover, and reduce to a low simmer for approximately 15 minutes, stirring occasionally, until tender and creamy. TIP: If the grits become too dry, add a splash of water.

Prep the collard greens: Wash and dry all produce. Remove the ribs and stems from the collard greens and roughly chop the leaves. Finely chop the parsley. Mince or grate the garlic. Halve the tomatoes.

Cook the collards: Heat a drizzle of olive oil in a large pan over high heat. Add the collards and cook, tossing for 4-5 minutes, until lightly browned. Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper. Remove from the pan and set aside.

Add the tomatoes and a drizzle of olive oil to the same pan over medium-high heat. Cook, tossing for 3-4 minutes, until beginning to burst. Set aside with the collard greens.

Heat another drizzle of olive oil in the same pan over medium-high heat. Season the shrimp with salt, pepper and a pinch of chili flakes (to taste). Add to the pan and cook, tossing for 2-3 minutes, until opaque. Add the collards, tomatoes, and parsley to the pan and cook, tossing, until warmed through.

Stir the cheddar cheese into the grits and season generously with salt and pepper. Serve the sautéed shrimp, collard greens, and tomatoes on top and enjoy!