Creamy Cheddar Grits with Garlicky Shrimp and Bacon
Ingredients
- 2 cupswhole milk
- 1 cupchicken broth
- ·salt
- ¾ cupcornmeal (polenta)
- 4 tablespoonbutter
- 1 cupsharp cheddar cheese (shredded)
- 4 ouncebacon (about 4 slices)
- 1 poundshrimp (large, peeled and deveined)
- 4 clovesgarlic
- 1lemon
- ·black pepper
- ·red pepper flakes
Prep
- 01
Peel and devein 1 pound large shrimp.
- 02
Mince 4 cloves garlic.
- 03
Shred 1 cup sharp cheddar cheese.
- 04
Cut 1 lemon in half for juicing.
Method
- 01
Bring milk, broth, and 1/2 teaspoon salt to a boil in a medium saucepan over medium heat.
- 02
Whisk in cornmeal in a steady stream, stirring constantly to avoid lumps. Reduce heat to low.
- 03
Cook grits for 15–20 minutes, stirring often, until very creamy and thick. Stir in butter and cheddar cheese until melted and smooth. Taste and adjust salt and pepper; cover and keep warm.
- 04
While grits cook, cook bacon in a large skillet over medium heat until crispy, about 5–7 minutes. Transfer to paper towels and chop.
- 05
Pour off all but 1 tablespoon bacon fat from the skillet. Increase heat to medium-high.
- 06
Add shrimp in a single layer and cook for 2 minutes without stirring. Stir, add minced garlic, and cook for another 1–2 minutes until shrimp are pink and cooked through.
- 07
Season shrimp with salt, pepper, and a small pinch of red pepper flakes. Squeeze juice from lemon over the top. Stir in chopped bacon.
- 08
Spoon creamy grits into bowls and top with shrimp and pan sauce.
Spice Tips
For warmth, add a generous pinch of cayenne pepper to the shrimp. For deeper heat, increase the red pepper flakes to 1/4 teaspoon. A dash of hot sauce (Frank's or similar) swirled into the finished grits adds brightness and bite.