Crispy bacon and lemon-flavored shrimp add additional flavor to creamy cheesy grits.

Bacon-Shrimp and Grits

Combine polenta and broth in a medium saucepan over medium heat. Bring to a boil. Cook and stir 5 minutes or until smooth and hot. Remove from heat, stir in cheese until melted and smooth. Season with salt and pepper; set aside and keep warm.

Heat a large skillet over medium heat. Add bacon and cook until crisp; about 5 to 7 minutes. Remove bacon from skillet and set aside on a paper towel-lined plate.

Add onions and saute in bacon grease for 2 to 3 minutes. Stir in garlic and red pepper flakes. Cook until fragrant, about 30 seconds. Add lemon juice to skillet and scrape off brown bits on pan. Add shrimp to skillet and cook until opaque. Remove from heat; cover and keep warm. 

Divide polenta between serving dishes and top with cooked shrimp and crumbled cooked bacon. Season, to taste, with salt and black pepper. If desired, garnish with fresh parsley.