1 tablespoon olive oil
1 cup onion, chopped
2-3 cloves garlic, minced
1/2 teaspoon red chili flakes
1 1/2 cups sliced mushrooms
1 cup diced tomatoes
1/2 teaspoon dried oregano
1/2 cup white wine (or juice from 1 lemon)
1 lb uncooked large shrimp, peeled & deveined
1 tablespoon hot sauce
In a large pot, bring water or stock to a boil. Turn down heat and slowly whisk in cornmeal or grits. Stir with a wooden spoon and add in milk. Let simmer, but stir often. Mix in butter and cheese and season with salt and pepper. If it is still a bit thick, lighten it up with more milk or water and give it a stir once in a while. Keep warm.
Meanwhile, in a large skillet, heat olive oil over med-high heat and add in onion, garlic and chili flakes. Saute until fragrant and soft. Stir in mushrooms and let that sweat a bit before adding in the tomatoes, oregano and salt. Pour in wine and let the sauce bubble and thicken for a bit before stirring in shrimp and hot sauce. When the shrimp is pink on all sides, it’s cooked – this should take just a couple of minutes.
Serve grits in deep bowls and top with shrimp and sauce. Serves 4.
Adapted from poppytalk.com