Best italian shrimp & grits in Senoia, GA

Served at Revolution, on the pasta menu.

Italian Shrimp & Grits

$16.00

Royal Reds Shrimp. Polenta. Garlic White Wine Sauce. Pancetta.

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Where this dish comes from

Polenta has been a staple of Northern Italian cooking for centuries, and before maize arrived from the Americas in the 16th century, porridges of spelt, farro, and millet occupied the same culinary role. The maize-based polenta that became synonymous with Northern Italian peasant cooking (particularly in Veneto, Lombardy, and Friuli) was historically the food of the poor — abundant, filling, and storable. It was rehabilitated as a fine-dining ingredient in the 1990s when Italian-American chefs began featuring it as a platform for braised meats and sautéed vegetables, bringing its rustic origins into upscale restaurant contexts.

Make italian shrimp & grits at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

Polenta

Soft Polenta Base (see prep recipe)
Italian Garlic Butter to finish
Calabrian Chili Oil to drizzle

Heat polenta gently, stirring frequently. Add a splash of stock or water if it has thickened too much. It should flow slowly from a spoon.
Ladle into a warm bowl. Place a knob of Italian Garlic Butter on top. Drizzle Calabrian Chili Oil. Serve immediately.

Cheffy’s note

Use stock instead of water whenever you can — it's an easy complexity upgrade with zero extra effort. Use coarse-ground polenta, never instant. Cook it 40 minutes at the lowest flame your burner has. And the finishing butter and Parmigiano should go in vigorously, almost as if you're making risotto — the incorporation off-heat makes it glossy and cohesive rather than grainy.