Grits

My husband recently reconnected with a college friend through Facebook. She and her family were planning a visit to New York just before the new year. We showed them around the city a bit and made some recommendations for food and fun. As a thank you gift, she brought some yellow corn grits from Lexington, South Carolina.
I have been a grit lover for years, but these are really something special. The corn flavor is subtly sweet and the texture is light small pearls. If you haven't cooked grits that are not instant - I highly recommend it. They aren't any more trouble than making a pot of rice and the results are truly delicious.

Last night, I was craving the grits and since they came from South Carolina, I decided to make some Low Country Shrimp and Grits with a little NY twist.

Shrimp and Grits, Marinara Style
Serves 4

3 cups water
1 cup coarse ground grits, not instant
1 teaspoon salt
1 tablespoon olive oil
1 large onion, sliced
1 large red pepper, sliced
1 tablespoon coarsely chopped garlic
1 14-ounce can crushed tomatoes
1/2 cup water
1 pound large shrimp, peeled and deveined, thawed if frozen
2 tablespoons chopped parsley leaves
salt and pepper to taste

1. In a medium saucepan, bring the water to a boil. Whisk in the grits and salt, bring the water to a boil again. Reduce heat and cover. Cook for about 15 - 20 minutes, stirring occasionally to prevent sticking. Grits should be al dente when they are done.
2. In a large skillet, heat the olive oil over medium high heat. Add the onion and red pepper and saute until crisp tender, about 10 minutes. Add the chopped garlic and cook for one more minute. Add the crushed tomatoes and water. Simmer for 5 minutes, or until vegetables are tender. Add the shrimp and cook until the shrimp are pink, about 5 more minutes. Stir in the chopped parsley and season with salt and pepper to taste.
3. Serve in bowls. Spoon the grits into the bottom of the bowl and ladle the shrimp mixture over the top. Serve warm.