In a medium saucepan, bring the water and salt to a boil. Stir in the stone-ground grits and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally, until the grits are creamy and tender.

Add Cheese and Corn

Once the grits are cooked, stir in the shredded cheddar cheese and fresh corn kernels. Mix well and keep warm while you prepare the shrimp.

Cook the Shrimp

In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the shrimp and sprinkle with Creole seasoning. Cook for about 3-4 minutes, or until the shrimp are pink and cooked through.

Finish the Dish

Stir in the lemon juice and black pepper to taste. Serve the creamy grits in bowls topped with the sautéed shrimp and garnish with sliced green onions.