I’ve been making quick shrimp and grits this past week, trying to get my Southern on. It’s been my mushy, tasty go-to, but when making dinner for a friend the other night I was trying to think of a way to change it up. Make it less mushy-good and more fancy-good. Grits are hominy, ground corn treated with an acid. Hominy is in pozole and it’s a courser version of masa harina. In the mediterranean, “hominy” is polenta. Ground corn makes an appearance in a lot of good food traditions. I guess that’s where I got to thinking about this little freestyle.
1/4 cup (per person)- dry grits (I used the quick, cheap stuff)
1 cup water
Throw everything in a pot and bring to a boil. Stir a lot and keep adding water until it becomes a nice goop. Stirring keeps it an even goopy-ness, it should be about lava consistence (weird analogy I know, but its all I can think of). Oil a plate per serving and sprinkle the plate with pepper, salt and cajun seasoning. Smear a golf ball worth of grits onto each plate, and work into a disc shape. Oil the top and sprinkle the same seasonings on that bitch. Throw in the refrigerator. Pre-heat oven to 480-500.
– 6 shrimp per person (I used cooked frozen jumbo, thawed first)