In 2006 I vacationed with my cousin Laure at her condo on the beach, where we made this dish. Garlic, green onions, and fresh thyme are sautéed in butter and then simmered with the grits, chicken broth, and a bit of heavy cream. Roasted bell peppers, feta cheese, and shrimp finish the dish. That day we used Royal Reds, a deep-water variety of shrimp found in the Gulf.
Caramelize onions and roasted peppers, add a bit of butter and broth, and then swirl in cooked linguine and top with crumbled feta cheese. Doni serves this with pesto-crusted chicken breasts.