1 Cup Grits (or skip this part and use prepared Polenta)
3 Cups Water or Vegetable Broth or Chicken Broth
1/2 Cup Grated Parmesan Cheese
Salt & Pepper to taste
6 oz Italian Sausage
12 oz Peeled & Deveined Shrimp – no tails
1 Pint Cannizzaro Vodka Sauce
Prepare Grits according to package prior to cooking the shrimp mixture.
Keep warm on stove top.
Brown sausage – crumbling but not too much (big pieces are great). Once cooked through, remove with a slotted spoon on to a paper towel to drain. Saute shrimp in same pan (with the leftover grease from sausage) – for 2-3 minutes until pink. Add 1 pint of Vodka Sauce. Once it starts to bubble, serve immediately over grits. Garnish with a sprinkle of parmesan cheese.