This is a mutt of a recipe, combining southern US tradition, southwest flavors, and Mediterranean concept, into a truly tasty and satisfying dish. Top the second with the first, and enjoy!
1-1/2 cup shrimp (or other light) stock
3 dried Pasilla chiles
2 dried New Mexico or Guajillo chiles
2 tablespoons olive oil
3 large cloves garlic
1 small white onion, sliced
1 chipotle chile (canned in adobo)
salt, pepper, sugar to taste
1 pound medium-large shrimp (~30-40 ct.)
Warm stock in the microwave or on the stovetop. Place chiles in stock and allow to soak until soft (~20 minutes.) Sauté garlic and onion in oil until tender, add to food pro or blender jar with all chiles and stock. Process until smooth. Transfer to saucepan and heat gently, hold just below the boil. Season with salt, pepper, and sugar if the peppers are exceptionally bitter. Add shrimp last, and cook until just done.
Do not overcook.
2 cups water or chicken stock
2 cups half and half and half
1 cup polenta (corn grits)
3/4 cup shredded cheese (cheddar, jack, or combo)
1 1/2 tablespoons salt
2 tablespoons sugar
1/2 teaspoon white pepper
Warm liquid to a bare boil. Add polenta and seasonings. Reduce heat and cook 15-20 minutes stirring constantly, until liquid is absorbed and grits are tender. Add cheese and check seasoning. Adjust consistency with additional liquid if desired. Serve hot.