In a medium pot, bring 11/2 cups water, 1/2 cup milk (we sent more), and a pinch of salt to a gentle boil. Once boiling, slowly pour in grits while whisking to combine. Return to a boil, cover, and lower heat, reducing to a low simmer. Cook, stirring occasionally, until grits are tender and creamy, about 10 minutes. TIP: If grits become stiff, add a splash of water.

Wash and dry all produce. Remove and discard tough ribs and stems from collard greens. Roughly chop leaves. Mince or grate garlic. Halve tomatoes lengthwise.

Heat a drizzle of oil in a large pan over high heat. Add collard greens and cook until slightly softened, 4-5 minutes, tossing. Stir in garlic and cook until fragrant, 30 seconds. Season with salt and pepper. Remove from pan and set aside.

Lower heat under same pan to medium-high, then add tomatoes and a drizzle of oil. Cook until tomatoes are starting to blister, 3-4 minutes, tossing frequently. Set aside with collard greens.

Heat another drizzle of oil in same pan over medium-high heat. Season shrimp with salt, pepper and a pinch of chili flakes (to taste). Add to pan and cook until opaque, 4-5 minutes, tossing. Return collard greens and tomatoes to pan. Toss until warmed through.

Add cheddar and 1/2 TBSP butter to grits and stir until melted. Season generously with salt and pepper. Divide grits between plates, then top with shrimp, collard greens, and tomatoes.