I have said I hate grits. Well, my taste is evolving I found that I like polenta. The things that make me like it are the add ons: cheese, andouille sausage, shrimp, Cajun spices, and a rich tomato sauce. I hope you like it.

1 cup polenta
2 cups water
1 cup milk
1 cup Parmesan cheese (and some extra for topping)
1/2 bell pepper, diced
1/2 yellow onion, diced
2 stalks celery, diced
3 tablespoons tomato paste
1 tablespoon Cajun
2 links andouille sausage
1 14.5-ounce can diced tomatoes
1 teaspoon Worcestershire
1/2 stick butter
3 tablespoons cooking oil
1/2 pound shrimp, peeled and deveined
1 teaspoon Cajun seasoning

In a 2 quart sauce pan, add water and milk and bring to a boil. Add dry polenta and stir. Reduce heat to medium low and let cook for 20 minutes, stirring occasionally.

Add cheese and stir.

In a large skillet on medium heat, add oil and sliced andouille pieces; cook until lightly brown on both sides.

Remove sausage and place on paper towel.

Add red pepper, onion, and celery to pan and cook until translucent.

Add Cajun spices, tomato paste, and tomatoes.

Cook for 15 minutes to reduce.

Add 1/2 stick butter to polenta and stir.

Add shrimp to tomato sauce cook until it

Return sausage to pan let warm.

Assembly:
Polenta
Tomato sauce
Parmesan cheese
Parsley