Spicy Shrimp and Goat Cheese Polenta

You guys love it when I talk about being southern.  I get it.  Southerners are likeable creatures.  Can’t even read or write yet with their baby Einstein books. Just kidding…

So since you like it, I thought I’d open up a debate about something pretty southern.  Grits. Are you on team grits, or team polenta?  The goal here is not to start a war between Southern Americans and Italians, but really, which camp do you choose? (No you can’t pick both and yes this is life or death. Choose a side wisely and choose it NOW!)

I know that I am Southern (with a capital ess), but I am not a grits girl.  Not my jam.  It’s all course and scratches the roof of my mouth.  I prefer the silky alternative.  I prefer it even more with goat cheese and spicy shrimp.  And a glass of bourbon.

Spicy Shrimp and Goat Cheese Polenta

By Whitney, April 18, 2012

Spicy Shrimp and Goat Cheese Polenta

A spiced up shrimp and grits

Ingredients:

Instructions:

In a medium saucepan, bring stock and milk to boil over medium high heat; season with salt and pepper. Once boiling, whisk in polenta and reduce heat to low. Cook until polenta is creamy and tender, about 30 minutes. Remove from the heat and stir in butter and goat cheese. While the grits are cooking, saute the bacon in a large skillet over medium until crispy. Drain on paper towels.  Add onion and garlic to the bacon fat in skillet and season with salt and pepper. Cook 8 to 10 minutes, and add the tomatoes.  Add the shrimp and cook until opaque, about 2 to 4 minutes. Stir in hot sauce. Serve over polenta. Top with the bacon and fresh parsley.

So what do you say, Grits or polenta?

Love,

Whit

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Whitney

About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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