By Chef Casey Corn
- 2 c water
- 1 c whole milk
- 1 tsp salt
- ½ tsp paprika
- 1 c polenta/grits
- 1 Tbs The Truffleist truffle butter
- ½ c extra sharp cheddar, grated
- 1 Tbs The Truffleist truffle oil
- 1 lb shrimp (easy peel or peeled and deveined)
- ¼ c beer
- tt scallions, sliced
In a medium pot, combine the water, milk, salt and paprika, and bring to a low simmer. As soon as it reached a simmer, whisk in the polenta. Continue to whisk often, until creamy and smooth, about 15 minutes. Stir in the truffle butter, then turn the heat off and stir in the cheese.
As the grits cook, prepare the shrimp. Heat the truffle oil in a large skillet over medium high heat. Sear the shrimp on one side, just a couple minutes, then flip and sear one minute, before pouring in the beer and covering. Let the shrimp simmer in the beer until cooked through, just a few minutes.
Spoon the grits into bowls to serve, then top with shrimp and sliced scallions.