Spicy Shrimp ‘n Grits

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I knew I would have left over polenta so I purchased some shrimp. And, I am really glad I did. I marinated the shrimp in Frank’s RedHot for 15 minutes, then a quick saute in a cast iron skillet and lastly nestled them in a pond of herb cheese polenta (I used thyme and asiago). Delightful. Photo: Becca Henry

CREAMY POLENTA | FRANK’S REDHOT

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