Let me share the simplest, best way to fix cornmeal polenta, courtesy of Scott Simon chef at Local Republic in Lawrenceville. He uses cooked cornmeal as a substitute for grits in what is otherwise a pretty traditional shrimp and grits recipe. I’ve used this idea now a half dozen times as a bed for fresh fish (while at the beach), sautéed vegetables, you name it. Love it.
After you try this, if you like the texture of the cooked cornmeal, remember the proportion of 4 cups liquid to 1 1/4 cups cornmeal. And of course, if you want yours thicker or thinner, just adjust the amount of liquid. Now you can make this any time you need a quick carb. Really – a side dish in 3 minutes? What’s not to love?
Ingredients:
1/4 pound andouille sausage, sliced lengthwise and cut into 1/4-inch half moons 1/3 cup diced yellow onion 1/3 cup diced celery 2 tablespoons all-purpose flour 1/2 teaspoon dried thyme 2 bay leaves 3 cups chicken stock 2 cups heavy cream 2 cups water 1/2 teaspoon salt, plus more for seasoning 1/4 teaspoon pepper, plus more for seasoning 1 1/4 cup cornmeal 1/3 cup pimento cheese 1 1/2 pounds peeled and deveined shrimp 3 tablespoons 1/4-inch slices green onion 1/4 teaspoon paprika
Preparation:
In a large skillet, brown sausage over medium heat for about 5 minutes, taking care to turn and keep sausage from burning. Stir in onion and celery and cook until vegetables are translucent, about 5 minutes. Stir in flour and thyme, then add bay leaves and cook 1 minute. Add stock and stir constantly to make a smooth sauce, about 5 minutes.
While sauce is cooking, make “grits.” In a medium saucepan, combine cream and water and bring to a boil. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in cornmeal and keep whisking until mixture thickens, about 3 minutes. Remove from heat and fold in pimento cheese. Cover and keep warm.
Once sauce is smooth, add shrimp and simmer until just cooked through, 4 to 6 minutes depending on the size of the shrimp.
When shrimp is cooked, divide “grits” between four serving dishes and use the back of the spoon to create a crater in the cornmeal. Divide shrimp and sausage between the four serving dishes. Sprinkle with green onions and shake paprika around the rim of the dish. Serve immediately.