This take on shrimp and grits is a great way of using whatever late-summer produce you have on hand. If you cannot find chorizo, feel free to use the same amount of smoked bacon.
1/3 cup polenta (not instant)
4-6 oz. shrimp, peeled and deveined
4 oz. chorizo, cut into small cubes
½ onion, cut into small dice
2 garlic cloves, sliced very thinly
1 medium tomato, diced
1 ear of corn, kernels removed
¼ cup bell pepper, sliced very thinly
¼ cup dry white wine
2 tablespoons parsley, chopped
2 tablespoons butter
¼ cup grated parmesan or cheddar cheese
Sea salt to taste
In a medium pot, bring 2 cups of water to a simmer. Add the polenta to the water while whisking to prevent lumps. Add a large pinch of salt and cook on a low heat, whisking occasionally, until the polenta is thickened and creamy, about 30 minutes.
While the polenta is cooking, add the chorizo to a large skillet and turn the heat to medium. Let the chorizo render for about 5 minutes until it begins to brown. Lower the heat to medium-low and add the onions and garlic. Add a pinch of salt and sweat until the onions and garlic begin to soften. Deglaze the pan with the wine and add the shrimp. Let the shrimp cook for 3 minutes until they are almost cooked and add the tomatoes, corn, and peppers. Cook for an additional 3 minutes and add the parsley, butter, and salt to taste.
When the polenta is cooked, add a tablespoon of butter, the cheese, and adjust the salt to taste. Reserve in a warm place.
To serve, place the polenta in a warm bowl and top with the shrimp and vegetables.
Photo courtesy of Creative Commons.