Shrimp and Grits

In a sauté pan, heat the garlic olive oil over medium-high heat. Add the shallots and cook for a couple of minutes until softened.

Add the shrimp to the pan and cook for a few minutes. Stir in the diced tomatoes, scallions (both white and green parts), vermouth, chopped garlic, and parsley. Cook for a few more minutes until the shrimp are cooked through and no longer translucent.

Stir in the butter until melted and the sauce is slightly thickened. Season with salt and pepper to taste.

In a saucepan, heat the butter and olive oil over medium heat. Add the minced onion and sauté until translucent.

Pour in the chicken stock and bring to a simmer. Gradually whisk in the stone ground cornmeal to incorporate smoothly. Bring the mixture to a boil, then immediately reduce the heat to very low.

Using a wooden spoon, stir the cornmeal mixture constantly, scraping the sides and bottom of the pot to prevent sticking or burning. Cook for about 10 minutes, or until the polenta begins to thicken.

While the cornmeal cooks, combine the frozen corn, eggs, and finely chopped garlic in a food processor or blender. Blend until smooth but still slightly chunky.

Add the blended corn mixture to the simmering cornmeal. Continue to cook and stir over low heat, ensuring it doesn't stick to the bottom. Stir in the grated cheddar cheese, grated Parmesan cheese, and goat cheese until well combined and melted.

Cook for another 5-10 minutes until the polenta reaches your desired thick consistency. Season with salt and pepper to taste.

Spoon a generous portion of the creamy grits into shallow bowls. Top with the prepared shrimp and its sauce.