← Nouns Cooking · American

Ingredients

• 500 ml Milk
• 500 ml Water
• 1 tsp Salt
• 160 g stone-ground grits (or coarse polenta)
• 30 g Butter
• 75 g sharp cheddar, grated
• 4 slices Bacon, chopped
• 600 g large raw prawns, peeled and deveined
• ½ tsp Paprika
• ½ tsp Garlic powder
• 1 pinch Cayenne pepper
• ½ tsp Salt
• 1 tbsp Butter
• 2 cloves Garlic, finely chopped
• 4 Spring onion, sliced, white and green parts kept separate
• 120 ml chicken stock
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp Hot sauce

Method

1. Bring the milk, water and salt to a simmer in a heavy saucepan. Pour in the grits in a thin stream, whisking all the time so no lumps form.
2. Turn the heat to low and cook for 25–30 min, stirring often and scraping the bottom, until thick, creamy and tender. Add a splash of hot water if they get too stiff. Stir in the butter and cheese, then cover to keep warm.
3. Meanwhile, cook the bacon in a large frying pan over medium heat for 6–8 min, until crisp. Lift it out and pour off all but 1 tbsp of the fat.
4. Toss the prawns with the paprika, garlic powder, cayenne and salt. Sear them in the bacon fat over medium-high heat for 1–2 min per side, until pink and just opaque, then move them to a plate.
5. Add the butter, garlic and spring onion whites to the pan and stir for 1 minute. Pour in the stock, lemon juice, Worcestershire and hot sauce and bubble for 2 min, until slightly reduced.
6. Return the prawns and bacon to the pan and toss to coat. Spoon the grits into bowls and top with the prawns, sauce and spring onion greens.

Tips

• Quick-cooking grits are ready in about 5 minutes; skip the long simmer and follow the packet.
• Grits are naturally gluten-free; use a gluten-free Worcestershire to make the whole dish gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Bon Appétit