Shrimp and grits

Last night we had shrimp and grits with fennel en spicy chorizo. Talking about comfort food!

Ingredients:

• 100 gram fast cooking polenta • 500 ml milk • 25 gram butter • 300 gram peeled shrimp • 200 gram dried chorizo sausage • 1 tomato • 1 small onion • 1 fennel • cajun seasoning • salt and pepper • 3 garlic cloves • 1 lime • fresh parsley • 1 cup grated cheese •

1. Start with prepping your ingredients. Slice the sausage into thick slices, chop up your onion, garlic an tomato. Thinly slice your fennel.

2. Get a hot pan and fry your chorizo in it without any oil. The fat from the sausage will be used to cook the other ingredients. When the sausage is nice and brown on the edges, scoop out of the pan and set aside. Put half of the chorizo oil into another pan and the other half will stay in the first one.

3. Cook your fennel in one pan with half of the garlic and some salt and pepper. Use the other pan to saute your onion and the other half of the garlic. Add the shrimp and your favorite cajun seasoning to taste.

4. When the shrimp is cooked, add the finely chopped tomatoes and throw the sausage back in. Simmer until the tomato is cooked.

5. While this is all happening, make your fast cooking polenta (or grits). Use a little extra milk or water than it says on the packaging. When the polenta is cooked, stir in the butter and cheese. Taste and add salt and pepper if needed.

6. The plate everything, scoop the grits on the plate first and spread out evenly. Add the fennel in the middle and the shrimp and sausage on top. Top with parsley, lime wedges and optional jalapeños.

Enjoy!