Polenta with Bacon Wrapped Shrimp & Port Wine Fig Sauce, I thought I'd make my own sweet-and-savory shrimp and grits.
The sauce was pretty sweet, but it played nicely with the very savory grits.
Spicy Raspberry Sauce
1 tablespoon brown sugar
1/2 cup hot pepper berry preserves
2 teaspoons Sriracha
1/2 cup orange juice
1 tablespoon red wine vinegar
pinch of salt
1 tablespoon unsalted butter
Combine first six ingredients in a saucepan. Cook over medium heat until mixture bubbles and thickens and reduces a bit. Stir in butter. Set aside.
Bacon and Chile Cheese Grits
1 tablespoon olive oil
1/2 cup chopped onion
1 4-oz can chopped green chiles
1 clove garlic, minced
3 1/2 cups cold water
3/4 cup old fashioned grits (not instant, not quick)
1/2 cup grated cheese
6 slices cooked bacon, chopped
salt and pepper
Heat olive oil in a 2 quart sauce pan. Add onion and pinch of salt. Cook until onion becomes translucent, then add chiles and garlic. Cook for 5 minutes. Turn up the heat, add water, and bring to a boil. When water is boiling, slowly stir in the grits. Reduce heat to medium-low and cook grits, stirring occasionally, until they thicken, about 20 minutes. Stir in cheese and bacon, add salt and pepper to taste.
Oh, and the sauce is GREAT on a piece of chocolate cake! (With or without vanilla ice cream.)
Posted by theminx on Minxeats.com.