A creamy grits perfect for some creole spicy shrimp to be poured over it.
1 cup of grits, polenta etc
4 cups of water
1 tsp of salt
1 tsp of pepper
1 cup of freshly grated parm
1 cup of half and half (I use fat free)
Salt to taste
In a sauce pan, stir in the cup of grits with the water and salt over medium high heat till it comes to a boil. Keep stirring for smooth grits. Once it comes to a boil, turn heat down to medium low and keep it on a simmer covered for about 20 minutes. Stirring frequently. It should look thick as you stir it. if still soupy, take cover off and cook for an additional 10 minutes till thick. (depends on the grits, humidity etc)
Once it's thick, then add pepper, cheese and half and half. Stir through till melted and creamy. Cook for another 5 minutes. Remove from heat and taste for salt. (or even more pepper if you like) I often have to grind a touch more salt to sharpen the flavor.
If you like polenta, you can at this point pour into greased muffin tins 1/3 full and cool in refrigerator till firm. And then you have perfect discs of polenta in which you can reheat or saute till golden brown on both sides in hot olive oil.
