• 1 pound peeled crawfish tails
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 2 tablespoons olive oil
• 1 cup chopped yellow onions
• 1 tablespoon plus 1 teaspoon chopped garlic
• 2 cups chicken broth
• 3 cups half-and-half
• 1 1/2 cups quick-cooking white grits
• 1/2 cup freshly grated Parmigiano Reggiano cheese

Toss the crawfish tails with the salt and cayenne pepper in a medium-size mixing bowl.

Heat the olive oil in a 3-quart saucepan over medium heat. Add the onions and cook, stirring, until slightly soft, about 2 minutes. Add the crawfish and garlic and cook, stirring, for 2 minutes. Add the chicken broth and half-and-half and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 2 minutes. Add the grits and stir constantly until they are tender and creamy, about 10 minutes. Add the cheese and stir to mix and melt it. Serve warm.

Serves 8