Ingredients
3 slices bacon; cubed
1 cup corn kernels
2 cups chicken stock
2 cups half and half
1 cup yellow cornmeal (grits)
4 tbs butter
1-2 cups colby-jack cheese (your preference)
1 shallot or 1/2 small purple onion; diced
3 green onions; diced
1/2 pound kielbasa sausage; cubed
1 pounds shrimp; peeled and deveined (have your butcher do it)
1-2 tsp cajun seasoning; depends on how spicy you want your dish
2/3 cup heavy cream
1. Take out a large sauté pan and place over medium low to medium heat.
2. Dice your bacon into large cubes and place in the sauté pan. Once the bacon has browned, reserve the bacon for later and remove all the bacon fat except for about 1 T.
3. Place the sauté pan, with the reserved bacon fat, back onto the stove over medium heat. Add your whole corn kernels to the sauté pan.
***TIP: you can cut the corn off the cob, you could use frozen corn, or you can use kernels from a can. Just make sure it doesn’t have any extra liquid with the corn when adding to the sauté pan.
4. Sauté the corn for about 8-10 minutes or until the kernels begin to toast.
5. Once toasted remove corn into a separate bowl for later use
6. In a large sauce pan add your chicken stock and half and half over medium high heat. Bring this mixture to a boil
7. Once your liquid has hit a boil slowly whisk in your yellow cornmeal (grits) and reduce your heat to medium low.
***TIP: DO NOT LEAVE YOUR GRITS OR THEY WILL BURN
8. Continue to whisk your yellow cornmeal mixture for about 8-10 minutes or until they start to thicken up. Once thickened add 2 tbs butter, reserved roasted corn, and colby-jack cheese. Give it a good stir and sit off to the side while we make our shrimp.
9. Back to our large sauté pan. Add your remaining 2 tbs butter over medium heat
10. Once the butter has melted add your shallot (or purple onion) and 3/4 of your diced green onions. 11. Sauté for about 2-3 minutes
12. To the onion mixture add your kielbasa sausage and sauté that for about 2-3 minutes.
13. Finally, its time to add your shrimp and cajun seasoning. Continue to stir and cook the shrimp until it is about 3/4 the way through
14. Once your shrimp has hit the 3/4 cooked mark (literally 1-2 minutes is all it takes) add your heavy cream, the residual cooked bacon, and green onions. Give it one good stir and you my friends have done it!
15. Now lets assemble. You can do family style in one huge bowl or serve in smaller individual bowls. I’ve done it both ways and it is fine either way.
16. To assemble scoop a healthy portion of your cheesy grits into a bowl. I then add a sprinkle of extra colby-jack cheese over my grits (because I can never have enough cheese). Spoon the shrimp mixture over your cheese grits. Top with extra green onions for a professional feel, or just dig in because once anyone starts on this meal, it goes quickly.
***TIP: to keep it vegetarian just keep our the kielbasa sausage
17. Enjoy!!!
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