Ingredients

• 4 Tbs. unsalted butter
• 1 clove garlic, minced
• 2-1/3 cups low-salt chicken broth
• 1/2 cup polenta corn meal
• Kosher salt and freshly ground black pepper
• 1/2 cup grated extra-sharp Cheddar
• 1/2 lb. medium-thick asparagus, trimmed and sliced on the diagonal into 1-inch pieces
• 1 lb. large shrimp, peeled and deveined
• 2 Tbs. Worcestershire sauce
• 1 to 2 scallions (green parts only), thinly sliced

Directions

1. Heat 1/2 Tbs. of butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 30 to 60 seconds.

2. Add the broth and bring to a boil over high heat. While stirring constantly, pour in the grits and 1/4 tsp. salt. Reduce the heat to low, cover, and cook, stirring occasionally, until the grits are thickened, 15 to 20 minutes.

3. Stir in the Cheddar cheese.

4. Season to taste. Cover the polenta and set aside.

5. Heat 1 Tbs. of butter in a 12-inch skillet over medium-high heat. Add the asparagus, sprinkle with a little salt, and cook, stirring frequently, until crisp-tender and a little browned, 3 to 4 minutes.

6. Add the shrimp and cook until the shrimp is opaque and the asparagus is tender, 2 to 3 minutes.

7. Reduce the heat to low and add the Worcestershire sauce. Melt the remaining 2-1/2 Tbs. butter into the shrimp and asparagus. Season to taste.

8. Serve the shrimp and asparagus over the polenta, sprinkled with the scallions.

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