Shrimp and Creamy Goat Cheese Grits
This recipe from Chef Skylar Bush is perfect in every way. The soft chevre makes these grits creamy and delicious and the bacon, hot sauce infused shrimp a zesty contract.
A creamy side dish with a small kick from garlic and parmesan cheese.
Ingredients
- 1 cups polenta (coarse cornmeal)
- 2 cups water
- 1 cup cream
- 1/4 cup parmesan
- 2 tablespoons unsalted butter
- 2 tablespoons garlic, finely grated
Preparation
- Soak the polenta overnight if you can to speed up the cooking time. Put the water and polenta in a stockpot and bring to a boil, whisking briskly to prevent clumping. Reduce the heat to low and cook, whisking frequently, for about 60 minutes, or until the water is absorbed.
- Add in the cream and continue cooking. Add in additional water as needed, until the grits are soft.
- Add in grated garlic. Add the cheese and butter, stirring gently until incorporated. Salt to taste.
Serves 8
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