Shrimp and Grits Bite

Grits
1 cup Polenta
2 Tbsp butter
salt and pepper

Shrimp
1-2 dozen large shrimp
Salt, pepper and olive oil

Sauce
3-4 slices thick cut bacon, chopped
1 shallot - minced
2 cloves garlic - minced
1/2 cup white wine
1 cup chicken broth
1 Tbsp hot sauce
1 Tbsp lemon juice


For the Grit Cakes
1.  In a large, deep sauce pan, bring 4 cups water to boil.  Reduce heat to low, slowly add the polenta and cook, stirring frequently 20 minutes.  Remove from heat and stir in butter, salt and pepper.
2.  Oil a 11x7 sheet pan (half the size of a regular jelly roll pan).  Pour grits on the pan and spread evenly with a spatula.  Allow grits to cool and harden.  Preheat oven to 425 degrees.
3.  When polenta has cooled, slice into desired portions.  I generally slice 1 inch squares.  Place squares on baking sheet covered with cooking spray.  Spray the tops of the squares as well.
4.  Bake for 20 minutes or until crispy.

For the Sauce
1.  Brown bacon in a sauté or sauce pan.  Drain bacon on paper towels, reserving a tiny bit of the grease.
2.  Saute shallot 1-2 minutes.  Add garlic and sauté addition 1 minute.
3.  Add remaining ingredients and simmer until reduced by half, 10-15 minutes.  Stir in reserved bacon.

For the Shrimp
1.  Cook shrimp as desired.  I generally toss with olive oil and pepper and cook in a pan.  Or you can roast at 425 degrees for 8-10 minutes.

To Assemble
1.  Place polenta squares on a plate and top each with a shrimp.  Pour over sauce.  Can garnish with chopped green onion if desired.

Note that the photo below included green onion sautéed with the shallot.  I felt it was too "oniony" so made it a second time without and liked it better.  If you like onion, feel free to add!