Grits with Okra, Corn & Shrimp

Ingredients:

• Grits:

  • 4 cups chicken broth

  • 1 1/2 cups stone-ground grits

  • 1/2 cup heavy cream

  • 4 tablespoons unsalted butter

  • Kosher salt

• 12oz bag medium shrimp, peeled

• 12 ounces fresh okra, cut into 1/4in rounds

• 1 large shallot, diced

• 4 cloves garlic, minced

• 1 (1-inch) piece fresh ginger, minced

• 2 cups fresh corn kernels (from 2 to 3 ears), cut from cob

• 6oz  crumbled fresh goat cheese (divided)

• 1/2 cup thinly sliced green onions, plus more for garnish

• 3 tablespoons olive oil, divided

• 1 teaspoon kosher salt, divided

• 3/4 cup chicken broth

• 1/2 teaspoon freshly ground black pepper

• 1/8 teaspoon ground cayenne pepper

• 2 tablespoons unsalted butter

• 1/2 cup fresh basil leaves, plus more for garnish

Directions:

• Bring 4 cups chicken broth to a simmer in a large saucepan over medium-high heat. While whisking constantly, carefully pour in 1 1/2 cups grits, then bring to a boil. Reduce the heat to low. Whisk and scrape down the grits from the side of the pan. Cover and simmer, stirring often, until the grits are tender, 25 to 30 minutes.

• While the grits are simmering, arrange a rack in the middle of the oven and heat the oven to 425°F.

• Drizzle the okra with 1 tablespoon of the olive oil, season with 1/2 teaspoon of the kosher salt, and toss to combine. Transfer to a baking sheet and roast until lightly browned, about 10-15 minutes.

• Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium-high heat until shimmering. Add the shallot and cook until translucent, 1 to 2 minutes. Add the garlic and ginger and cook until fragrant, 1 to 2 minutes. Add the corn, 3/4 cup vegetable stock, remaining 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/8 teaspoon cayenne. Bring to a simmer and cook 5 minutes.

• Add the shrimp and cook for another 2-3 min till the shrimp are done.

• Remove the saucepan from the heat. Add the 1/2 cup chopped green onions, 2 tablespoons unsalted butter, and 1/2 cup torn fresh basil leaves. Stir to combine.

• When the grits are soft to the taste, add the 4 tbs of butter and still till melted. Stir in the 1/2 cup heavy cream and a big pinch of kosher salt. Stir to combine. Once combined, add 2 oz of goat cheese, stir to combine. Taste and season with more salt as needed. Cover and keep warm. If they get stiff before serving, add a little milk or cream to loosen.

• To serve, ladle the grits into bowls. Top with the roasted okra, corn mixture, and goat cheese. Garnish with more freshly torn basil, green onions, and freshly ground black pepper.

Notes:

• Servings = 4

• Original recipe = Brittany Conerly's Southern-Style Grits with Okra, Corn, and Goat Cheese | The Kitchn