We were in Miami Beach last week and I had a hankering for shrimp and grits. My husband doesn't love that combination and since we were splitting dishes at dinner, I went without. When we got home, I saw that David Tanis had this wonderful recipe for shrimp, sausage and polenta in the NYT. Are you a David Tanis addict? I am. His recipes work, without fail. I can't say that about all the food writers I love to read, but I can say that about him. This dish took about an hour to prepare. It tasted great Monday night, I was still eating it for lunch Wednesday and my husband ate it for lunch Friday and I finished it up for dinner Monday night (a week later!). So, it keeps. I substituted almond milk for creme fraiche, regular Italian sausage for spicy sausage with fennel, and the dish was still magnificent. You will not be sorry.
Polenta and Shrimp: A Marriage of Land and Sea