On summer nights in South Carolina's Lowcountry, shrimp and grits make a crowd-pleasing combination. The spicier, the cheesier and the fresher, the better.
This recipe substitutes prepared polenta for the grits; both are made from corn, but this polenta requires a fifth of the cooking time. The ancient Mediterranean mash has caught on in the kitchens of nutrition-minded chefs and is sold, ready to use, in plastic tubes in the produce or pasta section of many grocery stores.
Just like the grits, this polenta is served steaming hot, accompanied by cool, partially peeled shrimp (keeping the tails on makes them easier to dip). For authentic Southern flavor, top with sharp Parmesan cheese, chili powder and Tabasco.
