When I made this at my friend Nikki’s soul food restaurant, she named it ‘rich grits’ because she thought prawns were getting a bit pricey to be included in a dish during a recession. In my defence – if you live somewhere like Savannah, which is near the coast, you should be able to get prawns at a pretty fair price. Grits are a delicious base for all sorts of wonderful things in Southern cooking, and their buttery, cheesy texture and the lightly spiced sausages and prawns make a fantastic combo.