By Executive Chef Matt Schilling of The Hub
4 cups water
2 cups of grits, yellow cornmeal or polenta
2 cups shredded cheddar cheese
4 tablespoons unsalted butter
2 teaspoons salt, to taste
Bring water to a boil. Reduce to medium low, whisk in grits and cook, whisking frequently, for 5–8 minutes until grits are tender and creamy. Whisk in additional water if too thick; leave a bit loose so when cheese is added grits will not become too thick. Whisk in cheese, butter and salt to taste; cover and set aside.
4 slices bacon
4 tablespoons butter
1 tablespoon fresh garlic minced
½ cup diced red bell pepper
½ cup finely diced shallots
1½ pound shrimp, peeled and deveined
Cajun seasoning (available in the dry spice rack at all stores)
½ cup white wine (Chef suggests dry, like Chardonnay.)
¼ cup chopped flat-leaf parsley
Cook bacon until crisp; chop, set aside.
Melt butter in sauté pan, over medium-high heat, adding the garlic, peppers and shallots. Dust shrimp with Cajun seasoning and add to hot pan. Sauté, turning shrimp once, until bright pink, about 2 minutes. Add reserved bacon, white wine and parsley. Reduce heat to medium; simmer until all combined. Serve over grits and garnish with scallions.
Serve with toasted baguette
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.