This may sound a bit strange but this dish of Prawns and Grits is perfectly suitable to be served at breakfast or for lunch which means it’s a perfect fit for a brunch. Anyway, if you can get large prawns in the UK; it’s worth it but I’ve refactored this recipe to cope with our traditional pitifully small prawns
In terms of grits for UK based people; you can use cornmeal or polenta instead as these are easier to find but you should read their instructions first
Heat the olive oil in a large frying pan and then add in the pancetta and cook until browned
Now add the onion and red peppers and soften for about 5 minutes before adding in the garlic and cooking for 1 minute
Add the defrosted prawns/shrimp to the frying pan and sprinkle over the Cajun seasoning and cook these for about 2 minutes
Finally, add 50mls of water and start scraping the pan to loosen any browned bits because these are tasty
Remove the pan from heat and add the butter, stirring until melted
At this point you need to cover the prawn mixture and keep warm
Bring the milk, bay leaf, salt, water to a boil before reducing the heat
Gradually add cornmeal or white polenta and cook until thick, stirring constantly with a whisk which takes about 5/10 minutes. Don't forget to remove the bay leaf when done
Remove from heat and then add the grated cheese, stirring with a whisk until all the cheese melts
To serve, spoon the grits onto the plates, top with the shrimp mixture and decorate with the sliced spring onions