Combine polenta and broth in a medium saucepan over medium heat. Bring to a boil. Cook and stir 5 minutes or until smooth and hot. Remove from heat, stir in cheese until melted and smooth. Season with salt and pepper; set aside and keep warm.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Crispy bacon and lemon-flavored shrimp add additional flavor to creamy cheesy grits.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16-oz.) tube plain polenta, cut into 1/2-inch cubes | ||
| 1 c. Hy-Vee 33% reduced-sodium chicken broth | ||
| ½ c. Hy-Vee shredded sharp Cheddar cheese | ||
| Hy-Vee salt and pepper, to taste | ||
| 4 slice(s) Hormel Black Label bacon | ||
| ½ c. Hy-Vee Short Cuts chopped white onions | ||
| 1 tsp. refrigerated minced garlic | ||
| ½ tsp. Hy-Vee red pepper flakes | ||
| 2 tbsp. fresh lemon juice | ||
| 1 lbs. Hy-Vee FishMarket raw shrimp, peeled and deveined | ||
| Fresh parsley, for garnish |
Things To Grab
- Medium saucepan
- Large skillet
- Paper towels
- Plates
Directions
Heat a large skillet over medium heat. Add bacon and cook until crisp; about 5 to 7 minutes. Remove bacon from skillet and set aside on a paper towel-lined plate.
Add onions and saute in bacon grease for 2 to 3 minutes. Stir in garlic and red pepper flakes. Cook until fragrant, about 30 seconds. Add lemon juice to skillet and scrape off brown bits on pan. Add shrimp to skillet and cook until opaque. Remove from heat; cover and keep warm.
Divide polenta between serving dishes and top with cooked shrimp and crumbled cooked bacon. Season, to taste, with salt and black pepper. If desired, garnish with fresh parsley.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 160mg
- Sodium: 1270mg
- Total Carbohydrates: 24g
- Protein: 24g
Daily Values
0%
Iron 6%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 6%
Recipe Source:
HSTV, EZ PZ , Bacon-Shrimp and Grits Episode