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.