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. 

Taco Bake with polenta top crust

Thought I'd use some of our pulled pork to make a burrito . . . but this is what I came up with instead. I'll created more of a guide than an actual recipe as amounts can vary. I just made a small skillet full for Barry and me. Lots of possibilities -- add corn, black olives, use ground beef and taco seasoning or whatever you might have on hand.

Taco Bake with polenta top crust 

Olive oil

Roasted pork, shredded or pulled pork

Green onions, sliced

Minced garlic

Ground cumin 

Chili powder

Black beans or pinto

Salsa

Prepared polenta

Shredded Cheddar cheese

Paprika

Chopped tomatoes & cilantro

1. Heat a little oil in a skillet, add cooked pork and onions and cook until meat is lightly brown and crusted; add a little garlic at the end of cooking time.
   
   
   
2. Sprinkle with cumin and chili powder and spoon in drained beans and a little salsa (just enough to moisten)
   
3. Top with a layer of prepared polenta.

   

   Prepared polenta ready to spoon over meat and beans.

4. Top with shredded cheese and paprika.
   
5. Bake in at preheated 350° oven for 15 to 20 minutes or until heated through and bubbly. 
6. Garnishes skillet casserole with chopped tomatoes and cilantro.
   
   
   
   

Taco Bake with polenta top crust 

Olive oil

Roasted pork, shredded or pulled pork

Green onions, sliced

Minced garlic

Ground cumin 

Chili powder

Black beans or pinto

Salsa

Prepared polenta

Shredded Cheddar cheese

Paprika

Chopped tomatoes & cilantro

1. Heat a little oil in a skillet, add cooked pork and onions and cook until meat is lightly brown and crusted; add a little garlic at the end of cooking time.
2. Sprinkle with cumin and chili powder and spoon in drained beans and a little salsa (just enough to moisten)
3. Top with a layer of prepared polenta.
4. Top with shredded cheese and paprika.
5. Bake in at preheated 350° oven for 15 to 20 minutes or until heated through and bubbly. 
6. Garnishes skillet casserole with chopped tomatoes and cilantro.

Black-eyed Pea Stew over Polenta - bring on the good luck!

We are trying to extend our New Year's good luck by eating black-eyed peas more than once this month. Here's our latest recipe that is healthy, hearty and hopefully brings good luck for the coming year!

Black-eyed Pea Stew over Polenta   4 to 6 servings

1 to 2 tablespoons olive oil

1 medium onions, diced

2 carrots, diced

1 large bell pepper, diced (I used an orange pepper but any color works

3 cloves garlic, minced

1 (14.5-15 oz.) cans diced tomatoes, with juice

1 (15.5 oz.) can black-eyed peas

3 cups broth

1 to 2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 bay leaf

Salt and pepper to taste
1 small russet potato, peeled & grated -- this will thicken the soup creating more of a stew-like consistency

Prepared polenta

Shredded Parmesan cheese if desired

1. Heat olive oil in a Dutch oven or soup pot.
2. Add the onions and carrots; cook, stirring, until they soften, about 5 minutes.
   
3. Add the bell peppers and cook for another 3 minutes.
   
4. Add the garlic and cook for another minute.
5. Add the black-eyed peas, tomatoes, broth, and seasonings (everything else but the polenta and Parmesan). Bring to a boil, reduce and simmer for about 30 to 40 minutes or until all veggies are tender and flavors have melded. After about 10 minutes of cooking time, add grated potato to thicken the mixture. Add salt and pepper to taste and adjust seasoning as needed.
   
6. Serve with prepared polenta and top with shredded Parmesan if desired.
   
   
   
   Or, try Hoppin' John Cakes w/ Tomato Gravy!

Recipe without photos . . .

Black-eyed Pea Stew over Polenta   4 to 6 servings 

1 to 2 tablespoons olive oil

1 medium onions, diced

2 carrots, diced 

1 large bell pepper, diced (I used an orange pepper but any color works

3 cloves garlic, minced

1 (14.5-15 oz.) cans diced tomatoes, with juice

1 (15.5 oz.) can black-eyed peas 

3 cups broth

1 to 2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 bay leaf

Salt and pepper to taste
1 small russet potato, peeled & grated -- this will thicken the soup creating more of a stew-like consistency

Prepared polenta

Shredded Parmesan cheese if desired

1. Heat olive oil in a Dutch oven or soup pot.
2. Add the onions and carrots; cook, stirring, until they soften, about 5 minutes.
3. Add the bell peppers and cook for another 3 minutes.
4. Add the garlic and cook for another minute.
5. Add the black-eyed peas, tomatoes, broth, and seasonings (everything else but the polenta and Parmesan). Bring to a boil, reduce and simmer for about 30 to 40 minutes or until all veggies are tender and flavors have melded. After about 10 minutes of cooking time, add grated potato to thicken the mixture. Add salt and pepper to taste and adjust seasoning as needed.
6. Serve with prepared polenta and top with shredded Parmesan if desired.

Creamy Corn Polenta

     It just seemed logical to add fresh corn to polenta. A simple addition but it adds incredible taste and texture to a simple dish.

     While I was stirring up this dish, Barry prepared Scallops with Herbed Brown Butter — it was a great combination!

Creamy Corn Polenta   2 to 3 servings

1 cup milk

1 cup chicken stock or broth

About a teaspoon of fresh thyme

½ teaspoon coarse salt

½ cup polenta (coarse-ground cornmeal)

1 ear of corn, cooked

2 to 3 tablespoons freshly grated Parmesan, plus more for garnish

  

1. Cut the corn off the cob; set aside.

2. In a medium-size heavy pot, over high heat, bring the milk, stock, and salt to a boil. Add thyme. 

I just added fresh thyme on the stem; as the mixture cooks, the thyme adds flavor & some of the leaves fall off. Remove & discard stems near end of cooking time.

3. Add the polenta gradually, stir or whisk constantly.

4. When the mixture begins to thickens adjust the heat to low. Continue to cook the polenta, stirring often, until thick, smooth, and creamy, about 10 minutes; the polenta will also begin to pull away from the sides of the pan. Add the cook and Parmesan, stir and leave on heat to warm ingredients.

5. Garnish with additional Parmesan when serving.

We used the Creamy Corn Polenta as the base for
Scallops with Herbed Brown Butter.
See our complete menu under our MENUS tab at the top of the page.

Recipe without photos . . .

Creamy Corn Polenta   2 to 3 servings

1 cup milk

1 cup chicken stock or broth

About a teaspoon of fresh thyme

½ teaspoon coarse salt

½ cup polenta (coarse-ground cornmeal)

1 ear of corn, cooked

2 to 3 tablespoons freshly grated Parmesan, plus more for garnish

1. Cut the corn off the cob; set aside.

2. In a medium-size heavy pot, over high heat, bring the milk, stock, and salt to a boil. Add thyme.

3. Add the polenta gradually, stir or whisk constantly.

4. When the mixture begins to thickens adjust the heat to low. Continue to cook the polenta, stirring often, until thick, smooth, and creamy, about 10 minutes; the polenta will also begin to pull away from the sides of the pan. Add the cook and Parmesan, stir and leave on heat to warm ingredients.

5. Garnish with additional Parmesan when serving.