In a saucepan, bring the water and salt to a boil. Gradually stir in the grits, reducing heat to low. Cook for about 20-25 minutes, stirring occasionally, until thickened. Stir in the butter and cheddar cheese until melted and creamy.

For the Shrimp and Gravy

Prepare the Shrimp and Gravy

In a skillet, heat olive oil over medium heat. Add onion, bell pepper, celery, and garlic; sauté until softened. Stir in the Cajun seasoning, diced tomatoes, chicken broth, and Worcestershire sauce. Let simmer for 10 minutes, then add the shrimp. Cook until shrimp are pink and cooked through, about 3-5 minutes. Stir in fresh parsley.

For the Poached Egg

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for about 3-4 minutes, or until the whites are set but yolks are still runny. Remove with a slotted spoon.

For the Buttermilk Biscuit

Make the Biscuit Dough

Preheat the oven to 450°F (232°C). In a bowl, mix flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined. Turn out onto a floured surface and knead gently. Roll out to 1-inch thickness and cut out biscuits. Place on a baking sheet and bake for 10-12 minutes or until golden.