I suppose that this is pretty much shrimp and grits except I think of grits as being whiter and the Bob’s Red Mill package says it’s polenta. Having lived in North Carolina twice you would think I would be an old hand at grits but actually I never ate them while I was there. John used to eat grits with red-eye gravy but it never appealed to me.

Well, so much for my history with grits, John made our polenta with a ratio of one part polenta to six parts salted water, 2 bay leaves, and 2 garlic cloves. We took turns stirring and cooked it for twenty minutes. In the last 10 minutes we heated up two pans and cooked the shrimp and broccoli.

I really like this easy meal! The polenta acts as a kind of sauce for the broccoli and shrimp. I wonder what other protein you could serve like this. Chicken?