Fried Prawn Grits (Polenta)

Fried Prawn Grits (Polenta)
5 mins Prep
35 mins until you're eating
Feeds 4
You will need:
  • Polenta
  • 4 cups water
  • 1 cup yellow grits (polenta)
  • 1 tablespoon unsalted butter
  • 1/3 cup cream
  • 1 cup grated cheddar cheese
  • 4 rashers bacon, chopped into small pieces
  • 1 kg 16/20 size raw prawns, peeled and deveined
  • 2 tablespoons chopped chives
  • 2 cloves garlic, crushed
  • 2 tablespoons F. Whitlock and Sons Louisiana Style Rub
  • 2 teaspoons freshly squeezed lemon juice
  • 2 dashes Tabasco sauce, optional
Get down to business:
  1. To prepare the grits, bring the water to a boil in a non-stick saucepan. Add the grits (polenta). Cover, reduce the heat to low and simmer for about 20 minutes, stirring frequently, until the water is absorbed. Stir in the butter and cream, then the cheese. Season to taste.
  2. Place the bacon into a frying pan over medium heat. Render out the fat and cook the bacon until it is crisp, about 8 to 10 minutes.
  3. Use a slotted spoon to scoop out the bacon pieces, leaving the bacon fat and brown bits in the pan. Heat the pan with the bacon fat and saute the prawns for 3 to 4 minutes until golden. Season with salt and pepper, then add the chives, garlic, F. Whitlock and Sons Louisiana Style Rub, lemon juice, Tabasco (if using), and the cooked bacon.
  4. Let the prawns cook for another minute or two until cooked through, tossing the ingredients gently to absorb the flavours.
  5. To serve, place the grits (polenta) into a bowl and top with the prawn and bacon mixture.
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