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. Pure cozy comfort in a bowl.
Combine milk, stock and salt in a medium saucepan. Cover and bring to a boil over high heat.
Reduce the heat and slowly pour the cornmeal in while steadily whisking. Cook, uncovered over very low heat, for about 40 mins, stirring frequently.
Stir in the butter and cheese and season to taste with salt and pepper.
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. Add the shrimp and toss well to combine.
Let the shrimp sit in the marinade at room temperature for about 20 mins.
Keep the sauce warm over low heat while you cook the shrimp. Remove the shrimp from the marinade, gently shake them off before tossing them into the cornmeal. Evenly coat the shrimp in cornmeal and set aside.
Cook the shrimp until golden brown on one side, about 2 mins, then flip. Cook on the other side until golden brown, an additional 2-3 mins. Remove to paper towel-lined plate to drain.
Spoon the polenta into a bowl and top with a couple spoonfuls of sauce. Top with shirmp and sprinkle with parsley and scallions.