Italian Style Shrimp and Grits

I am by no means a southerner, but I like to make shrimp and grits.

I am not a southerner. I don't know a thing about it. I once though I could hold my own in the cooking realm when I met a backwoods North Carolina man. He was visiting a friend, preparing to cook a delicious meal, and asked me where he could find the nearest smoked turkey leg and Cheerwine. That Cheerwine, stayed in my parents fridge for over two years. My dad was constantly tortured by the fact that it wasn't actually wine. Between the soda wine and smoked turkey leg, I knew then that I was just a product of southern cliches. Spending my whole life in New England and having a fairly Italian food cuisine background doesn't help. Things like pimento cheese, catfish and collard greens are as foreign as you can get for me when it comes to cooking.

There is just one meal item from the southern realm that I am familiar with. Shrimp and grits. Two things about shrimp and grits stand out in my mind. The first is that the night I had my first kiss, my mom made shrimp and grits for dinner and I was worried I would have shrimp breath. I must have had it because my eight grade romance didn't pan out as I had hoped. Second, I have an innate love towards shrimp and grits because, maybe this is a New England thing, but it often is the only "non sugar-coated" item on a Sunday brunch menu. I have talked many times about my distain for breakfast foods and brunch is always a struggle for me. Believe it or not, my body craves shellfish and tabasco in the morning. Sue me. 

This recipe is inspired by my mother's recipe, which I guess, has some Italian fare. I didn't say I was Southern. I also have had trouble using actual grits, because they are so coarse. Every time I try to use them, I find my dish to be well...gritty. Again, I am not southern. I use cornmeal instead. I find it is more creamy and smooth. Let me know if anyone has some tips on using authentic grits. I would say the Italian flare comes from the tomatoes. I find that using cherry tomatoes in this sauce is a great way to add some acidity to balance out the creamy grits. My mother's original recipe calls for chopped prosciutto, but that food item doesn't make the cut for my every day grocery shopping budget. Oh yah, and instead of saying grits, we say polenta. But hey! This is basically the most authentic, New Englander, Italian style shrimp and grits you can find north of the Mason Dixon Line. Ok, I also added wine to the sauce. 

1 cup cornmeal
2 1/2 cups chicken broth
1 cup half and half
1 cup shredded cheddar cheese
2 tbsp olive oil
1 pound cleaned and peeled shrimp
2 cups cherry tomatoes (keep full)
1 cup dry white wine
1 tsp salt
3 cloves garlic minced
diced green onions

To make the grits/cornmeal/polenta (who knows), bring 2 cups chicken broth and half and half to a boil in a medium sauce pan. Once boiling slowly whisk in the cornmeal and continue stirring until the mixture is fully combined. Turn the heat to low, cover the pot and let cook for 15 - 20 minutes. Make sure to stir it every five minutes or so. When ready the cornmeal should be smooth and creamy. Remove from heat and stir in the shredded cheese.

In a large skillet heat olive oil and garlic. Add shrimp and salt and cook for a few minutes on each side until the shrimp are pink. Remove shrimp from pan. Add in full cherry tomatoes and cook for five minutes until they start to release their juices. They will start to burst but that is OK. You want that. Add in wine and 1/2 cup chicken broth. Cover and cook on medium heat for 10 minutes. The sauce will thicken and become red from the tomatoes. Add the shrimp back in a toss with diced green onions. Serve over the cornmeal. 
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