WHAT'S QUICKER TO PREPARE AND THIS TASTY.........THAN SHRIMP 'N' GRITS.......

 




Leftover grits?? pour them into a shallow, buttered pan...and let them 'set up' until dense enough to cut with a cookie cuter....producing a Polenta cake......then fry the round disks of grits until carmelized, and crispy on the outside; then, smear them with coriander, pesto, or mint paste for a second session of pleasure.........




..some Southern 'Shrimp 'n' Grits' ......since I have a bag of Palmetto Farms' stone-ground yellow grits, sent from South Carolina.....and some aged Parmesan cheese.........and some colossal shrimp...

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