3 cups water
1 cup stone ground cornmeal
1 Tablespoon salt
Pepper, to taste
3 Tablespoons butter
1/4 cup parmesan cheese
Bring water and cornmeal to a boil, stirring constantly to avoid it sticking to the bottom of the pan.
Once boiling, reduce heat to a simmer. Add salt and pepper.
Simmer for 10 to 20 minutes until thick. You’re looking for it to stand up when “plopped” on a plate.
Stir in butter and parmesan cheese.
1 Tablespoon oil
2 pieces of bacon, cut into slices
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 green bell pepper, chopped
1/2 onion, chopped
1 jalapeno, deseeded and chopped
1 pound shrimp, peeled and deveined
2 cloves garlic, minced
1 teaspoon thyme
1/2 cup chicken stock
Heat oil in a large pan over medium-high heat. Add the bacon slices, salt, pepper, green bell pepper and onion. Cook for about about 8 minutes, or until vegetables are soft and the bacon is cooked.
Add the shrimp, garlic and thyme, and cook for about two minutes, or until the shrimp starts to turn pink.
Turn the heat to low. Pour in chicken stock, and cover.
Cook for 5 to 7 minutes, or until the shrimp is done.
Serve shrimp, vegetables and sauce over grits.