Ingredients:
1/4 small white onion, diced
1/2 Tbsp olive oil
1/8 tsp salt
1 large tomato, diced
1 clove garlic, minced
1 cup chicken broth
1 sprig of rosemary
1/4 tsp salt
1/4 cup yellow corn polenta
1/8 tsp pepper
Parmesan to taste
1 Tbsp butter
6-8 large shrimp, peeled
Instructions:
Heat a small skillet to medium and add olive oil. Add the diced onion and salt. Gently stir until the onions are soft. Next, add the tomato and garlic. You will simmer everything on low for around 10 minutes. Taste and add a little more salt if needed. Set aside your skillet and next you will make the grits. Bring broth, rosemary, and salt to a boil. Remove rosemary and gently whisk in the polenta and reduce the heat to low. Cook for about 5 minutes, or until all of the liquid has absorbed. Set aside. Return to the tomato mixture and bring the sauce back to a gentle simmer then add in your raw shrimp. Cook until shrimp are done, about 5 minutes. Stir in butter and fresh parmesan to the grits. Spoon grits onto a plate and top with shrimp and tomato mixture. Enjoy!