How to Make It
Bring 4 cups water, 1 cup whole milk, and 1 1⁄4 tsp. kosher salt to a boil in a medium saucepan over medium-high. Gradually whisk in 1 cup uncooked stone-ground grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until creamy and thickened, 25 to 30 minutes.
Remove from heat, and stir in 3⁄4 cup whole buttermilk, 3 oz. Parmesan cheese, and 2 Tbsp. unsalted butter. Cover and keep warm until ready to serve.
Toss 1 lb. peeled and deveined raw medium-size shrimp with 3⁄4 tsp. Creole seasoning. Cook 1⁄2 cup chopped country ham in 2 Tbsp. unsalted butter, melted in a small skillet over medium-high, stirring constantly, just until beginning to brown, about 3 minutes.
Stir in shrimp and 2 garlic cloves; cook, stirring constantly, 2 minutes. Stir in 1⁄2 cup sliced scallions, 1⁄4 cup chicken stock, and 1⁄4 cup dry white wine, and cook until shrimp just turn pink and liquid is reduced by about half, about 2 minutes. Serve shrimp mixture over warm grits.