Parmesan-Black Pepper Grits:
4 cups milk
2 cloves garlic, sliced
1 bay leaf
1 tbsp, cracked black pepper
1 cup stone-ground grits
2 tbsp butter
1 cup Parmesan cheese, grated
Salt to taste
Crispy Shallots:
3/4 cup white wine vinegar
4 shallots, thinly sliced into rings
1/2 cup all-purpose flour
1/2 cup fine cornmeal
Salt and Pepper to taste
2 cups vegetable oil
Parmesan-Black Pepper Grits:
Crispy Shallots:
To serve: