2) Make the grits; in a medium saucepan, bring the water, chicken bouillon cubes and butter to a boil. Slowly add the grits, whisking often with a wire whisk for 5 minutes.
3) Add the tomato puree, cream and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
4) Now saute the prawns. In a large frying pan, melt another 30g butter. Add the minced garlic and stir for 30 seconds. Add in the spice-coated prawns, and cook only until just done and tender. Don't overcook. Remove the prawns from the pan and set aside in a bowl. You can taste 1 or 2, to see if they are okay.
5) To all those wonderful drippings from the prawns in the pan, add the flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until the roux reaches a medium-tan colour, then slowly add the chicken stock and cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
6) And last, a little country ham. Cook the ham in a frying pan, and then cut into cubes.
7) To serve, and this is the best part, place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling prawns. Drizzle that wonderful roux sauce over top of the prawns, and sprinkle on a few cubes of country ham. Enjoy.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and, therefore, we cannot make representation as to the results.