Shrimp and Grit Bites
YIELD: about 15 squares
PREP TIME: 20 minutes + 3 hour chill time
COOK TIME: 15 minutes
ingredients:
for the polenta:
3 cups water
1 cup polenta
1 cup white cheddar cheese, grated
1 tablespoon butter
1 jalapeno, seeded, diced
1/4 cup heavy cream
salt and pepper
for the shrimp:
6 pieces bacon, chopped
1/2 pound fresh shrimp, peeled and devained
2 tablespoons tarragon, chopped
salt and pepper
directions:
for the polenta:
In large saucepan, bring water to a simmer. Pour in polenta and begin to whisk. Simmer until polenta begins to thicken about 5 to 7 minutes. Stir in cheese, butter, jalapeno, and cream. Season with salt and pepper. Spray a baking sheet with non-stick cooking spray and transfer polenta to prepared baking sheet. Gently press the polenta evenly over the baking sheet. Cover baking sheet and chill for at least three hours. Then cut into 15 bite size squares. (The number of squares depends on how large you make them.)
Once the squares have been cut, preheat a skillet to medium-hight heat. Melt a tablespoon of butter and sear each side of the polenta until gold brown.
for the shrimp:
In a medium skillet, crisp bacon. Remove bacon with a slotted spoon and set aside. Season shrimp with salt and pepper. Saute shrimp in bacon renderings until slightly pink. About 1 minute on each side. Top a polenta square with 1 piece of shrimp, bacon, and tarragon. Serve with a tasty Bloody Mary!
recipe adapted from Bon Appetit
