Step 1

Heat chicken stock (or water) in a deep pot with a pinch of salt.

Step 2

Whisk the grits (or polenta/pap) into the simmering stock until it starts thickening. Cover and reduce the heat and allow to cook for 20 minutes over medium-low heat.

Step 3

After 20 minutes, stir in the butter and Parmesan. Season to taste then turn the heat all the way down, cover and allow to steam for another 20 minutes until fully cooked.

Step 4

Chop the bacon then cook in a warm pan until crisp and golden. Remove the bacon with a slotted spoon, leaving behind the bacon fat.

Step 5

Season the shrimp with the cajun seasoning and a pinch of salt and cook in the bacon fat until golden brown on both sides. Remove and set aside.

Step 6

Add the bacon and corn back into the pan with the garlic and cook for a few minutes.

Step 7

Pour in the cream and lemon juice then simmer until the sauce coats the back of a spoon. Add the shrimp back into the sauce. Season with salt and pepper.

Step 8

Spoon the grits into bowls then add the shrimp. Garnish with spring onion and parsley and serve.