Take This Classic Southern Dish To The Next Level With An Italian-Inspired Twist

When you think of Southern cuisine, BBQ chicken, jambalaya, gumbo, or collard greens might come to mind. Many Southern dishes originated from the diverse cultures of the people who inhabited the early American South. One classic Southern meal, shrimp and grits, emerged from the West Africa-descended Gullah Geechee people, who were enslaved along the lower Atlantic coastline. Today's shrimp and grits is uniquely hearty and comforting, but it's a great base for fusion experimentation. Give it some Italian flair by changing a few key ingredients and swapping grits out for another corn-based dish: polenta, an Italian specialty. 

Polenta and grits differ in several ways that make this swap worth experimenting with. It starts in the type and texture of corn used. Grits are made from hominy or ground corn, either yellow or white, and come in a variety of consistencies, ranging from quite coarse to more finer textured. Polenta is made only from ground yellow corn, is generally more coarse than grits, and has a thicker consistency. Polenta can also be fried into cakes.

Replacing the grits with polenta in your shrimp and grits adds variety to your table; the polenta elevates the meal with its thicker, heartier base. To really lean into the Italian take, add tomato sauce for extra depth and acidity and rich, umami flavor. Bringing spinach into the mix adds not only color and texture but an earthiness that contrasts with polenta's corn notes. With this idea as a base recipe, you might consider including a variety of additional Italian ingredients to level up the dish even more. 

To make Italian-style shrimp and "grits," use Gordon Ramsay's trick for shiny, silky polenta. Simmer it slowly in water/broth (and optionally some milk) with salt and pepper, and mix in butter and Parmigiano Reggiano, plus a drizzle of olive oil. If you prefer a firmer rather than creamier mouthfeel, you could pour the finished polenta into a loaf pan and let it cool. Then slice it into cakes and fry them in canola oil, topping with the shrimp and other ingredients. 

This creamy (or fried) Italian polenta base is delicious enough with sautéed shrimp alone, but some spicy Italian chicken sausage slices add an invigorating savory note that won't outshine the tomato sauce and spinach. Alternatively, while bacon is classic in shrimp and grits, swapping in pancetta for bacon elevates the dish with rich pork flavor, minus the smokiness. Fresh cherry tomatoes, simmered along with the tomato sauce, add a fun bite and extra acidic flavor that pairs well with the savory meats. For lovers of a ragù-style sauce, opt for the sausage, and cook it with aromatics like onion, celery, and carrot, simmering in red wine with herbs and tomato sauce. With so many options, making classic Southern "grits" with an Italian flair is a creative, customizable alternative that will liven up your meal and provide you with a hearty main dish.