You’re going to love this Italian spin on the southern classic shrimp and grits. I’ve topped creamy parmesan polenta with crunchy cornmeal crusted shrimp and a zesty tomato sauce.
Shrimp and Tomato Sauce:
Make the shrimp and sauce while the polenta cooks. In a medium bowl whisk together the sugar, salt, paprika, garlic powder, lemon zest, cayenne, black pepper and olive oil.