1. Slice Food Merchant's Organic Basil Polenta in 3/4" patties, place on PAM'd cookie sheet, bake at 350 for 15 minutes, broil each side for 5 minutes (man I wish this came in low sodium)
2. Steam asparagus until desired tenderness
3. Saute peeled shrimp with a tiny bit of olive oil and Old Bay (which does come in low sodium, WHY don't I own this instead?) for 3-5 minutes until pink.
4. Top with parmesan-garlic (REALLY not good for you) sauce. Recipe as follows: In a small pan, melt 2T butter, add about 2T flour and mix well. Add a TON of garlic powder and pressed fresh garlic, some cracked pepper, a little pinch of nutmeg and mix well. Add 2/3 c. milk and 1/4 c. water and mix/simmer until desired thickness. Just before serving, add chopped green onion.
5. Serve extra piping hot on a cold night in the South and you've got gourmet YJDKIY shrimp & grits! Serious comfort food (serious calories!)
I forgot the two most important ingredients in the sauce...laughing cow light wedge and parm!
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