1.5cupschicken brothlow sodium, this polenta can get salty fast
1cupmilkI used a mix of almond milk and heavy cream since that's all I had!
3/4cupuncooked old-fashioned grits
3/4cupshredded Kerrygold cheddar cheeseor any flavorful cheese, like parmesan or gouda
1pounduncooked medium shrimppeeled and deveined (I used frozen)
1teaspoonCajun or blackened seasoning
Crumbled cooked bacon
Sliced green onions
In a large saucepan, bring the broth, "milk", butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook according to package directions, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
In a large skillet, saute the shrimp (if frozen, do NOT thaw first), garlic and seasoning until shrimp turn pink. Serve with grits and sprinkle with bacon and green onions, if desired.
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