Spicy Barbecue Marinated Shrimp with Cheese Grits/Polenta
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Cheese Grits {Polenta e Formaggio}

The cheese grits/polenta is an easy dish to make especially with a cold water start. The combination of the tangy, bourbon-based barbecue sauce with the creamy polenta/cheese is a meal that is worthy for company but quick and easy for a week night.
Prep Time5 mins
Cook Time20 mins
Course: main dish
Cuisine: southern American
Servings: 4
Author: Marisa Franca @ All Our Way


  • 4 cups chicken broth can use low-sodium broth if you're watching your sodium
  • 1 clove garlic minced
  • 1 cup old-fashioned grits or polenta
  • 4 ounces sharp cheddar cheese shredded (1 1/2 cups)
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 2 Tablespoons heavy cream
  • Kosher salt and freshly ground pepper.
  • 3 green onions thinly sliced


  • In a medium saucepan mix the cold chicken broth, minced garlic and grits or polenta and over moderate heat, bring to a low boil, stirring frequently, until the grits are tender, 20 minutes. ( It will take longer with the polenta).
  • Remove the saucepan from the heat and stir in the cheese, olive oil, butter and cream. Season with salt and pepper and serve immediately with the barbecued shrimp and sprinkle the green onion around the dish.


  • If using polenta, it will take a little longer to finish.


Serving: 4g