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Shrimp & Grits Italian Style

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Shrimp and Grits… Italian Style 🍤🇮🇹

By Jacq from Jersey | Southern Roots with an Italian Soul

If you’re a fan of classic Southern shrimp and grits, get ready for a delicious twist you didn’t know you needed! This Italian-style shrimp and grits recipe swaps traditional grits for creamy, cheesy polenta and infuses the dish with bold, smoky Italian flavor. Think of it as Low Country meets Little Italy — and it’s absolutely irresistible.

Whether you’re cooking up a cozy lunch or a quick weeknight dinner, this dish is rich, flavorful, and surprisingly simple to make. And the best part? It comes together in under 30 minutes!

Why You’ll Love This Recipe

✔️ Fast & easy — perfect for busy days
✔️ Creamy polenta instead of grits
✔️ Smoked cheese adds depth & flavor
✔️ Italian herbs meet Southern comfort
✔️ Great for lunch or dinner

Ingredients

For the Polenta:

  • 3 cups of chicken stock
  • 3 cups of heavy cream
  • 10 tbsp organic, stone-ground grits
  • 10 tbsp organic semolina
  • 1/2 to 1 cup smoked cheddar or gouda, grated
  • 1/2 to 1 cup Gruyère, grated
  • 1/4 to 1/2 cup Pecorino Romano
  • 1/4 to 1/2 cup Parmigiano Reggiano
  • salt & pepper to taste
  • Optional: a splash of cognac

For the Shrimp:

  • 2 lbs large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 2 – 4 garlic cloves, minced
  • 1 lb smoked Andouille sausage
  • 2 – 4 tbsp creole or cajun seasoning
  • 1 cup white wine, dry
  • 1 cup heavy cream
  • 3 tbsp unsalted butter
  • 1 green onion, sliced
  • Salt & pepper to taste
  • a squeeze of fresh lemon

Instructions

Step 1: Make the Polenta

  1. In a saucepan, bring the chicken broth and heavy cream to a boil.
  2. Slowly whisk in the polenta, reduce heat, and stir frequently until thick and creamy about 20-30 minutes.
  3. Stir in the cheese, a little at a time so you attain your ideal cheesiness.
  4. Season with salt and pepper to taste. Set aside and keep warm.
  5. Optional: add some butter.

Step 2: Cook the Shrimp

  1. In a deep sided pan, heat olive oil over medium heat.
  2. Cook the onion, celery and garlic until the onions are translucent, about 5 minutes.
  3. Add the Andouille. When they have browned, stir in the creole seasoning (2 tbsp at a time, to taste) and cook for 30 seconds.
  4. Toss in the shrimp and a pinch of sea salt, stirring well.
  5. Deglaze the pan with white wine, then slowing stir in the heavy cream and butter.
  6. Cook a few more minutes until the shrimp are fully cooked (I like to take mine off the heat a little before because they will continue to cook) and the sauce is creamy.
  7. Squeeze a bit of fresh lemon over the top for brightness.

Step 3: Plate & Serve

  1. Spoon creamy polenta into bowls.
  2. Top with shrimp mixture.
  3. Garnish with green onions and an extra sprinkle of smoked cheese if you like!

Tips & Variations

  • Use vegetable broth for a vegetarian base or plant based sausage (skip shrimp and top with sautéed mushrooms).

Watch the Recipe in Action!

Catch the full video on my YouTube channel:
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