The WSJ had a recent “Slow Foods Fast” recipe of stewed tomatoes on top of smoked cheese grits.  This looked good, and I thought would be even better with some shrimp.  (Shrimp and Grits is such a Southern classic that I have an entire cookbook of variations on this dish.)  It turned out very well.  The smoked cheddar was a particularly good idea.  Here is how I made it for 2 servings.  It takes about 30 minutes.

For the grits

½ cup grits or polenta (I used Bob Red Mill’s polenta)

Water and salt per package instructions

1 oz. smoked cheddar, grated

1 oz. white cheddar, grated

1 oz. cream cheese, cut into small pieces

For the shrimp and tomato topping

2 Tbs. extra virgin olive oil

2 cloves garlic, finely chopped

1 large shallot, thinly sliced

8 oz. peeled medium shrimp, dried with paper towels

1/8 tsp. red chile flakes

1/8 tsp. fennel seeds

¼ tsp. black peppercorns

2 cups cherry tomatoes, halved or quartered depending on size

2 Tbs. chopped fresh basil

Salt to taste

Make the grits per the package instructions.  When cooked through, stir in the cheeses.  Keep warm.

Roughly crush the fennel seeds and peppercorns with a mortar and pestle.

In a large skillet heat the olive oil over medium heat.  Add the garlic and onion to the skillet and sauté until the onion is translucent.  Add the shrimp, and sauté until barely done.  Remove the shrimp to a plate.  Add the chile flakes and crushed fennel seeds and peppercorns and sauté for a minute until fragrant.  Add the cherry tomatoes and cook for about 5 minutes until cooked through and saucy.   Add back the shrimp and add the basil.   Stir until everything is mixed and heated through.

Spread the cheese grits on two plates and top with the shrimp and tomato mixture.