Brad's shrimp and creamy polenta breakfast
When I make grits I use medium ground corn meal. When I want to make this creamy polenta I use fine ground. It comes out with a much smoother texture.
Brad's shrimp and creamy polenta breakfast
When I make grits I use medium ground corn meal. When I want to make this creamy polenta I use fine ground. It comes out with a much smoother texture.
Cooking Instructions
- 1
Heat a large heavy bottomed pot. Add a touch of oil. Saute on medium low heat onion, jalapeño, and garlic until onions become translucent.
- 2
Meanwhile, heat a LG non stick frying pan on medium heat. Add butter. When butter clarifies, add shrimp and Cajun spices. Saute 1 1/2 minutes. The butter will brown. Stir constantly. Add wine and lemon juice. Reduce liquid almost completely. Remove shrimp to a bowl and pour all of the pan sauce over the top. Wash pan to reuse.
- 3
Once onion is sweated out, add water, milk, cajun spice, and chicken bouillon to the pot. Slowly bring to a boil.
- 4
While this is happening, fry 2 eggs to your liking. I go Sunnyside up so the yolk soaks down onto the polenta.
- 5
When pot is boiling slowly whisk in cornmeal. Stir constantly until polenta is soft and smooth without lumps.
- 6
Plate polenta. Top with more cheese. Arrange shrimp around the outside. Top with eggs. Add hot sauce if desired. Serve immediately. Enjoy.
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