Shrimp & Okra with Cheesy Grits (or Polenta)

Rated as one of our favorite taste sensations of the summer, this simple dish is a wonderful blend of flavors and textures . . . and was a good way to utilize our garden okra. Ingredient amounts are vague simply because it’s a matter of preference. 

Shrimp & Okra with Cheesy Grits (or Polenta)  

Olive Oil

Onion, diced

Okra, sliced

Kosher salt & coarse pepper to taste

Several sprigs fresh thyme—stripped of the leaves + a sprig or two for garnish if desired

Creole seasoning to taste 

Shrimp, peeled & deveined

Cooked Grits or polenta (cooked until creamy in broth & part milk or cream and flavored with salt, pepper and a liberal amount of sharp Cheddar cheese + a few fresh thyme leaves) 

1. Heat olive oil in a skillet over medium head. Add onions and cook a couple of minutes, then add the okra — cook and stir or toss until the okra is tender but not mushy (about 5+ minutes). Add salt and pepper, thyme leaves and creole seasoning to taste. 
   
2. If using raw shrimp, add it near the end of the okra’s cooking period and cook until shrimps turn pink. If adding pre-cooked shrimp, add and heat. Add additional seasoning if needed.
   
3. Spoon Cheesy Grits (or polenta) into a bowl and top with shrimp and okra. Garnish with a sprig of fresh thyme if desired. 

   

   Last of this year's garden okra went into this savory dish! 

Recipe without photos . . .  

Shrimp & Okra with Cheesy Grits (or Polenta)  

Olive Oil

Onion, diced

Okra, sliced

Kosher salt & coarse pepper to taste

Several sprigs fresh thyme—stripped of the leaves + a sprig or two for garnish if desired

Creole seasoning to taste 

Shrimp, peeled & deveined

Cooked Grits or polenta (cooked until creamy in broth & part milk or cream and flavored with salt, pepper and a liberal amount of sharp Cheddar cheese + a few fresh thyme leaves) 

1. Heat olive oil in a skillet over medium head. Add onions and cook a couple of minutes, then add the okra — cook and stir or toss until the okra is tender but not mushy (about 5+ minutes). Add salt and pepper, thyme leaves and creole seasoning to taste. 
2. If using raw shrimp, add it near the end of the okra’s cooking period and cook until shrimps turn pink. If adding pre-cooked shrimp, add and heat. Add additional seasoning if needed.
3. Spoon Cheesy Grits (or polenta) into a bowl and top with shrimp and okra. Garnish with a sprig of fresh thyme if desired. 

Cheesy Grits, Kansas-style

We may not be from the South but we do love our grits . . . and they are the perfect accompaniment for Fried Morels. Another favorite -- grilled shrimp over Cheesy Grits. Or, try our Make-Ahead Sausage-and-Grits Casserole! Grits are also good topped with a fried or poached egg.
Polenta and grits are both made from cornmeal. So, what's the difference? NPR ran a piece as part of their Kitchen Window series that deals with that question — Anson Mills founder Glen Roberts is quoted in the piece describing the difference as he sees it: while both grits and polenta are made from stone-ground cornmeal, "Southern grits and Italian polenta are traditionally made from two vastly different types of corn. How many times it's milled and the fineness of the grind also differ. And then there's the taste and texture." Personally, we think both are equally good!

Chessy Grits
2 1/2 cups water (or use part milk or broth)
1/4 teaspoon kosher salt
3/4 cup  quick grits
4 to 8 oz. (1 to 2 cups) grated sharp Cheddar cheese (start with 4 oz. and add more depending on your preference)
4.5 oz. can green chilies, optional -- for added spiciness
1/4 teaspoon red pepper flakes
1/8 to 1/4 teaspoon garlic powder

1. Bring water and salt to a boil in a medium to large saucepan.
2. Slowly stir grits into briskly boiling water.
3. Reduce heat to medium low; cover and cook 5 to 7 minutes or until thickened, stirring occasionally.
4. Add cheese, chilies, red pepper flakes and garlic powder; continue cooking 1 to 2 minutes or until cheese is melted. Taste and adjust seasonings to taste.
   
   

   

   Cheesy Grits with Fried Morels

Make Ahead Sausage-and-Grits Casserole

This is my version of a recipe for a breakfast casserole in the December 2015 holiday issue of Southern Living. Not only did the photo of the dish look yummy, this note on the recipe mentioned that it could be made ahead . . . “You can assemble this up to four days ahead, and keep in the fridge; then let it stand at room temp for 30 minutes before baking.”

Sausage-and-Grits Casserole   Makes 6 to 8 servingsPrint

¾ lb. bulk pork sausage

¼ teaspoon table salt

¾ cup uncooked quick-cooking grits

6 oz. sharp Cheddar cheese, shredded

½ cup milk

1 teaspoon fresh thyme leaves

¼ teaspoon garlic powder

¼ teaspoon black pepper

2 large eggs

Vegetable cooking spray

1. Brown sausage in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until cooked and browned; drain on paper towels.
   
2. Bring salt and 2 ¼ cups water to a boil in a large Dutch oven over high heat. Whisk in grits, and return to a boil. Cover, reduce heat to medium, and simmer 5 minutes or until thickened, whisking occasionally.
   
3. Remove from heat; add cheese and sausage, stirring until cheese iscompletely melted.
4. Stir in milk and next 4 ingredients.
   
5. Spoon mixture into a lightly greased (with cooking spray) 10”x6” (or a 9”x9”) baking dish. (Casserole can be refrigerated at this point and baked later.)
   
6. Bake in a preheated 350° for 50 minutes to 1 hour or until golden and cooked through. (If casserole was refrigerated, remove from fridge about 30 minutes before baking to allow it to come to room temperature.)
7. Let stand 5 minutes before serving.
   

Recipe without photos . . .

Sausage-and-Grits Casserole   Makes 6 to 8 servingsPrint

¾ lb. bulk pork sausage

¼ teaspoon table salt

¾ cup uncooked quick-cooking grits

6 oz. sharp Cheddar cheese, shredded

½ cup milk

1 teaspoon fresh thyme leaves

¼ teaspoon garlic powder

¼ teaspoon black pepper

2 large eggs

Vegetable cooking spray

1. Brown sausage in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until cooked and browned; drain on paper towels.
2. Bring salt and 2 ¼ cups water to a boil in a large Dutch oven over high heat. Whisk in grits, and return to a boil. Cover, reduce heat to medium, and simmer 5 minutes or until thickened, whisking occasionally.
3. Remove from heat; add cheese and sausage, stirring until cheese is completely melted.
4. Stir in milk and next 4 ingredients.
5. Spoon mixture into a lightly greased (with cooking spray) 10”x6” (or a 9”x9”) baking dish. (Casserole can be refrigerated at this point and baked later.)
6. Bake in a preheated 350° for 50 minutes to 1 hour or until golden and cooked through. (If casserole was refrigerated, remove from fridge about 30 minutes before baking to allow it to come to room temperature.)
7. Let stand 5 minutes before serving.