1 medium onion, cut into small dice
1 1/4 cups high-quality stoneground grits
2 cups milk
Freshly ground black pepper
4 tablespoons unsalted butter
1 pound large, uncooked shrimp, peeled and deveined
4 tablespoons Italian parsley, chopped
4 lemon wedges
In a medium saucepan over medium heat, saute the chorizo for about 5 minutes. Add the onion, season with a pinch of salt, and cook until softened, about 5 minutes.
Add the grits and stir. Add the milk, and 2 cups of water. Raise the heat and bring to a simmer. Reduce the heat to low and cook the grits, stirring occasionally, for about 30 minutes. Add several grinds of black pepper to the grits. Add more milk or water as needed (about 2 cups more) to keep the mixture fluid. Transfer the grits to a slow-cooker set to low, and cover. Monitor the moisture level, adding milk or water as needed, and stir occasionally. Cook for about 8 hours. Taste and add a touch more salt to taste.
Again, I didn't butter poach the shrimp this time, but you can follow Michael Ruhlman's step by step instructions and recipe here (I simply sauteed the shrimp in about 4 tablespoon of butter, just until pink and cooked through, about 3-4 minutes).
Spoon the grits into bowls, and arrange the sauteed shrimp over the top. Garnish with parsley, freshly ground pepper, and a squeeze of lemon.