Chives, tomatoes, onions and fresh chorizo from the farmers market combine wonderfully in this savory breakfast or dinner entree from chef Nathan Lyon, an Arlington native and former "The Next Food Network Star" competitor who's a co-host of "Growing a Greener World" on PBS.
The original recipe called for using 4 ounces of cheese instead of 2; feel free to augment as you like.
- 3 cups no-salt-added chicken or vegetable broth
- 1 tablespoon unsalted butter
- 1 cup quick-cooking corn grits or polenta (do not use instant)
- 2 ounces aged, sharp cheddar cheese, grated (1/2 cup)
- Kosher salt
- Freshly ground black pepper
- 5 slices uncooked hickory-smoked bacon, cut in half lengthwise, then cut crosswise into 1/4-inch pieces (1 1/4 cups)
- 1 medium yellow onion, cut into small dice (1 cup)
- 8 ounces fresh chorizo sausage, casings removed
- 1/4 cup dry white wine, such as sauvignon blanc
- 3 medium tomatoes, cored, seeded and cut into small dice (1 1/2 cups)
- Freshly squeezed juice from half a lemon (1 1/2 tablespoons), plus more as needed
- 12 to 16 raw, large (21-30), tail-on shrimp, deveined (14 to 16 ounces total)
- 1/2 ounce fresh chives, chopped or snipped (1/4 cup), plus a few uncut chives for garnish
Combine the broth and butter in a medium saucepan; bring to a boil over high heat.
Reduce the heat to medium-low so the liquid is barely bubbling at the edges. Gradually whisk in the grits or polenta. Cook for 5 to 8 minutes, stirring, until the thickened and a little glossy. Remove from the heat. Stir in half the cheese until thoroughly incorporated. Taste and season with salt and/or pepper as needed.
Meanwhile, cook the bacon in a large saute pan over medium-high heat for 5 to 7 minutes, stirring occasionally, until the bacon is crisped and most of its fat has been rendered.
Stir in the onion and sausage; cook for 5 minutes, breaking up the sausage into small pieces with a wooden spoon or spatula. The sausage should be just about cooked through. Add the wine, tomatoes and lemon juice; cook, stirring, for 1 minute. Stir in the shrimp. Cook for about 5 minutes, or until the shrimp is pink and opaque, being careful not to overcook it. Remove from the heat.
Taste and season with salt, pepper and lemon juice as needed. Stir in the cut chives.
Divide the grits among individual bowls. Top each portion with equal amounts of the onion-chorizo mixture, shrimp and the remaining cheese. Finish with a few grinds of black pepper and garnish with the uncut chives. Serve warm.
Adapted from "Great Food Starts Fresh," by Nathan Lyon (Nathan Lyon, 2012).
Tested by Bonnie S. Benwick.
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