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Masala Shrimp with Cornmeal Grits (part 3 – The Grits)

An Olive Oil Recipe

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Prep Information

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  • Freshly ground black pepper
  • 4 oz. grated sharp cheddar cheese (about 1 cup)
  • 1/2 stick of butter
  • 1 cup coarse ground cornmeal (aka grits)
  • 1 teaspoon kosher salt
  • Grits
  • 4 cups water


  • Bring 4 cups of water and 1 teaspoon kosher salt to a boil in a large saucepan. Pour in the grits, stir thoroughly and let the mixture come back to a boil. Cover and reduce the heat to as low as possible.
  • Cook for 20 minutes, stirring every 5-10 minutes to make sure the bottom isn't sticking or burning.
  • Taste. If grits aren't yet tender, a little more water, cover and cook for 5 minutes more.
  • When tender, beat in the butter, stir in the cheese and season with pepper.
  • Place the warm grits on a serving dish and top with the masala shrimp mixture.
  • Serve immediately.
  • NOTE: Because the ingredient list was so long, this recipe is done in 3 parts. If you don't see all the parts, type Masala Shrimp into the search box on our home page and all three parts should appear.
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