Gamberetti con Polenta

When I lived in Charleston, I helped reestablish this “national” dish of South Carolina. This is my version of a classic that is both Charleston and Liguria. You can use grits, cornmeal, or polenta in this recipe, but if you use the finer grinds, you’ll have to carefully and slowly add the meal to the pot of boiling water, or it may clump. I prefer more coarsely ground grits of dent corn because it is softer, less gritty, and more flavorful than Italian polenta, which is closer to cornmeal