This is my take on the classic southern dish, shrimp and grits...
The biggest difference in my dish is that I'm using polenta instead of grits. Both polenta and grits are made from stone-ground cornmeal, with polenta originating from Italy and grits from the South. For this dish, I just love how creamy the polenta is and with a touch of cheese I could just eat this every week! But by all means, substitute grits instead for this recipe if you'd like!
Step 1. Add the shrimp to a mixing bowl and season with cayenne, paprika and chili powder. Add about two pinches of salt and a small pinch of black pepper. Mix gently until all the shrimp are coated.
Step 2. In a sauté pan, heat olive oil and cook shrimp about 2-3 minutes per side.
Step 3. While shrimp are cooking, add milk and water to a large pot and bring to a boil. Add polenta and whisk continuously until cooked about 5-8 minutes. Add more milk as needed to get a creamy texture. Lastly, add cheese and season with salt and pepper.
Serve shrimp over the polenta! I like to use a shallow bowl and then top with some freshly grated Parmesan cheese.