Shrimp N' Grits

• 2 cups polenta
• 2 cups water
• 3 cups chicken stock
• 1.5 cups white wine
• 1 stick butter (unsalted)
• 1 cup shrimp (count of your choice)
• .5 cup monterary jack cheese
• .5 cup white cheddar.
• Salt and pepper to taste.
• pico de gallo to garnish (diced tomatoes, jalapenos, red onions, cilantro and lime juice)

1. Polenta:
2. Bring water, 1 cup wine, and stock to a boil. Add polenta. Lower to medium heat and slowly stir until almost all of the liquid is absorbed (around 30 minutes). Add butter and continue to stir. Add cheeses at last minute and stir until completely melted. Season with salt and pepper.
3. Shrimp:
4. In a very hot saute pan, add two tablespoons of oil (NOT extra virgin olive oil). Immediately add the shrimp. Allow to cook until color is formed. Add .5 cup of white wine. Allow wine to almost completely evaporate.
5. Serving
6. Top the polenta with the shrimp, or mix it within; your choice. Garnish with the pico de gallo.

polenta, water, chicken stock, white wine, butter, shrimp, monterary, white cheddar, salt, pico de gallo

Taken from www.epicurious.com/recipes/member/views/shrimp-n-grits-50191085 (may not work)