Some people call it Shrimp & Grits, call it what you want… I call it creamy goodness.
I know a lot of recipes call for water and corn meal / polenta. I use half chicken broth (2 cups) and half milk (2 cups) for a 4:1 ratio to polenta (1 cup). I find it adds a lot of flavor and richness to polenta. I heat up the liquid, then add the polenta. Stirring frequently, I stir until the polenta starts coming together and comes away from the wall of the pan, then I add an additional splash of milk, a tad of butter, and some white cheddar cheese, and stir to bring it all together. Remove from heat.
Meanwhile I do a stir fry of onion, garlic, red peppers, cilantro – sautéing until translucent… then I add some fresh shrimp and cook until the tails start to curl.
I put my garlic stir fry on top of my creamy polenta and dig in! 🙂