The first grits I ever had were on accident. I was under the impression that a hash brown was what McDonald's hash browns are and figured shredded hash browns that I wanted to experience were most likely called grits. I did not take more than a bite of those breakfast chained grits.
Grits need love. Adding depth with cheese, sour cream, cream cheese, fresh corn, bacon, pancetta, anything other than just grits will make this a tasty dish.
I wanted to try making fresh corn grits, adding fresh corn to grits, and when the time came realized I did not have grits. I did have cornmeal though. Looks the same, surely you can get a similar result. Found out that there is such a thing as cornmeal mush. Let me tell you, I believe it was better than grits!
- 1 1/4 Cup of Cornmeal
- 5 slices of Bacon (chopped)
- 1 lb of Gulf Shrimp
- 4 Fresh pieces of Corn
- 2 Tablespoons of Olive oil
- Lemon Juice
- Himalayan Sea Salt
- Kosher Salt
- Fresh Ground Black Pepper
- 1 1/2 Cup of Almond Milk
- 1 Cup of Water
- 2 Tablespoons of Earth Balance Butter
- Peel the corn and slice off the stalk. Slice the corn off the cob and add it to a saucepan over medium heat for about 5-8 minutes.
- Add 1 1/4 cup of cornmeal, with 2 tablespoons butter, 1 1/2 cup of almond milk, and 1 cup of water. Add your salt preference and cook over medium heat until the mixture thickens.
- In a skillet over medium heat, add 2 tablespoons of olive oil. Add kosher salt, and fresh ground pepper to the oil with a couple drops of fresh lemon juice. I prefer to season the oil as it will adhere to the shrimp versus seasoning the shrimp and throwing it in oil.
- Add the bacon to the skillet to give the oil a little more flavor. The bacon is already cooked so it will only take 2 minutes to add what flavor it has to the oil.
- Add the shrimp to the skillet and cook through.
- Put the cornmeal mash on your plate and top with your bacon and shrimp mixture.