Ingredients:
1 Pint Cherry or Grape Tomatoes

2 Tablespoons Olive Oil

4 cups water
1 cup stone-ground grits
4 Tablespoons butter
2 cups shredded sharp Pinconning cheese
1 pound peeled and deveined shrimp
6 slices chopped bacon
Zest and juice of 1 lemon
4 Tablespoons chopped parsley

⅛ teaspoon red pepper flakes
1/2 cup thinly sliced scallions

2 large cloves garlic, minced

Salt & Pepper to taste

Directions:
Preheat oven to 425 F.  Slice tomatoes in half, put in a glass oven proof dish and toss with salt and olive oil. Put in oven for 25 - 30 minutes, stirring occasionally, until they are roasted and the edges are crisp.

Rinse shrimp and lay out on paper towels to dry.

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes, stirring occasionally. Remove from heat and stir in butter and cheese.

Fry the bacon in a large skillet until browned; set aside on paper towel to drain. In bacon grease, add  shrimp, and cook just until the shrimp turn pink. Add the lemon juice, zest , chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and and top off with roasted tomatoes. Enjoy immediately!