Shrimp and Grits

4 cups unsalted chicken broth
1 cup grits*
1/2 teaspoon salt, or to taste
2 tablespoons butter
1 cup shredded white cheddar cheese
6 slices bacon
1 lb raw shrimp, shelled, deveined
1 teaspoon Cajun seasoning
1 cup onion, chopped 
2 cloves garlic, minced
1/4 cup white wine
1/2 cup chicken broth
1/2 lemon, juiced
2 green onions, sliced

1. In a medium saucepan, bring the chicken broth to a boil. Slowly stir in the grits. Add the salt. Reduce heat to low and cook, stirring frequently, until grits are tender, about 20 minutes. Remove pan from heat and stir in the butter and cheese. 
2. While the grits are cooking, fry the bacon in a large skillet until crispy. Remove from skillet onto a paper towel lined plate to drain, reserving the bacon fat in the pan. Chop the bacon and set aside.
3. Heat the skillet over medium heat and add onions. Saute for a few minutes until onions start to brown. Add in the shrimp and Cajun seasoning and sprinkling of salt and toss about 2 minutes. Add in garlic and cook for 1 minute.
4. Add the wine and chicken broth and scrape up the browned bits from the bottom of the pan. Simmer for 1 minute. Turn off heat and stir in the bacon and lemon juice. Serve the shrimp mixture atop bowls of grits; garnish with chopped green onions. If you like things spicy, serve with hot sauce on the side. Makes about 4 servings.

*If you can’t find grits, you can substitute polenta. Polenta takes about 30 minutes to cook.