Slowly whisk in 1 cup coarse yellow grits. Reduce heat to low and simmer, stirring frequently, until thickened and tender, about 20–25 minutes (check package for exact time). Add more liquid if they become too thick.

Off heat stir in 2 tbs unsalted butter and 1 cup grated sharp cheddar until melted and smooth. Season with 1/2 tsp black pepper and adjust salt to taste. Keep warm on very low heat, covered, stirring occasionally.

Braised & Fried Leeks

Trim leeks to white and pale green parts, halve lengthwise and rinse thoroughly between layers. Pat dry and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

In a medium skillet melt 2 tbs unsalted butter over medium heat. Place leeks cut-side down and sear until lightly browned, about 3–4 minutes.

Add 1/2 cup stock to the pan, reduce heat to low, cover, and braise until tender when pierced with a knife, about 8–10 minutes. Remove leeks and let cool slightly.

Pat leeks dry. Dredge lightly in 1/4 cup flour, shaking off excess. Heat 3 tbs neutral oil in a cast iron skillet over medium-high heat until shimmering. Fry the leeks cut-side down until edges are crisp and golden, about 1–2 minutes per side. Transfer to paper towels and keep warm.

Garlicky Chard

Heat 1 tbs extra-virgin olive oil in a large sauté pan over medium heat. Add 3 sliced garlic cloves and 1/4 tsp red pepper flakes; cook until fragrant and garlic is just turning golden, about 1 minute.

Add 10 oz chopped Swiss chard and 3/4 tsp kosher salt. Sauté, tossing occasionally, until wilted and tender, about 4–5 minutes. Finish with 1/2 tbs fresh lemon juice, adjust seasoning, and keep warm.

Chicken & Shrimp

Pat 4 chicken thighs and 12 shrimp dry. Season both with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder. Reserve a small pinch of seasoning for the shrimp if you prefer slightly lighter seasoning on them.

Lightly dredge chicken thighs in 1/2 cup flour, shaking off excess. Do not flour the shrimp (optional: toss shrimp lightly in remaining flour for a crisper surface).

Preheat a 10–12 inch cast iron skillet over medium-high heat until very hot. Add 3 tbs neutral oil and 1 tbs unsalted butter; swirl to coat.

Place chicken thighs skin-side down in the skillet and sear without moving until deep golden brown and crisp, about 6–8 minutes. Flip and cook 4–5 minutes more until internal temperature reaches 155°F (it will finish cooking in the pan with butter). Remove chicken to a plate and tent loosely with foil.

Reduce heat to medium, add remaining 1 tbs butter to the pan and the seasoned shrimp. Sear shrimp 1–1.5 minutes per side until pink and just cooked through. Squeeze half a lemon over shrimp and remove to the plate with chicken.

Return chicken to the skillet skin-side up, reduce heat to low, and add 1–2 tablespoons water or stock if pan is dry. Cover and let finish cooking 3–4 minutes until chicken reaches 165°F and juices run clear.

Truffle Butter & Finishes

While chicken rests, make the truffle butter: stir together 3 tbs softened unsalted butter, 1/2 tsp white truffle oil, 1 tbs chopped parsley, 1 tbs chopped chives and 1/4 tsp flaky sea salt until smooth.

Slice or spoon a portion of truffle butter over the hot chicken thighs and shrimp in the cast iron skillet to melt, basting once. Let the butter melt into the pan juices for about 1 minute.

To serve: spoon a generous bed of cheddar grits onto each plate, top with a portion of garlicky chard, place a chicken thigh and 3 shrimp per serving over the grits, and arrange a braised & fried leek alongside. Finish with any pan juices and an extra small pat of truffle butter and a pinch of flaky sea salt. Serve with remaining lemon half on the side.