Shrimp and spicy, cheesy, jalapeno, corn polenta:
Render a few cut up slices of bacon and when crispy, remove bacon pieces. crumble some roasted corn into the bacon fat and cook on medium high for 5 min. Add chopped jalapeno and onion to the now browned corn until onion is translucent. Boil 2cups of chicken broth with 2 cups half and half or cream, add 1 cup of polenta and whisk until mixture thickens. Add corn, onions and jalapeno mixture to the grits and whisk some more before adding 2tbs of butter and a cup of grated cheddar or cheese of your preference.
Sautee scallions and chopped garlic (I had some garlic scapes lying around) and chopped Italian parsley. Add shrimp, some Cajun seasoning and let the shrimp sear on each side. I squeezed the juice of 1 lemon and then added the zest to the shrimp. I don't like my shrimp "saucy" but you could add cream to the shrimp to make a little gravy. Voilà. Bon appetit!