• Wash and dry all produce. • Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens.

• In a small pot, combine 2 cups water, half the stock concentrates (you’ll use the rest later) and 1 tsp salt. Bring to a boil over high heat. Once water is boiling, slowly whisk in polenta (this prevents clumping), then cover and reduce heat to medium low. Simmer for 5 minutes. Turn off heat; whisk in cream cheese, Monterey Jack, and 2 TBSP butter until melted and smooth. Keep covered off heat until ready to serve. • 4 SERVINGS: Use a medium pot with 4 cups water and 2 tsp salt. Use 4 TBSP butter.

• While grits simmer, heat a drizzle of olive oil in a large pan over mediumhigh heat. Add bell pepper, salt, and pepper. Cook, stirring occasionally, until softened, 6-8 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Rinse shrimp under cold water, then pat dry with paper towels. Season all over with paprika, garlic powder, and a big pinch of salt and pepper. • Heat a large drizzle of olive oil in pan used for bell pepper over mediumhigh heat. Add shrimp and scallion whites; cook, stirring occasionally, until shrimp is almost cooked through, 2-3 minutes (it’ll finish cooking in step 5).

• Stir bell pepper, 1/4 cup water, and remaining stock concentrates into pan with shrimp and scallion whites. Bring to a simmer. Cook, stirring, until shrimp is cooked through and sauce is slightly thickened, 1-2 minutes. Turn off heat; stir in 1 TBSP butter until melted.

• Uncover pot with grits; stir in water a few tablespoons at a time until mixture reaches the consistency of porridge. Season with salt and pepper. • Divide grits between shallow bowls. Top with shrimp mixture and any remaining sauce. Garnish with scallion greens. Add a drizzle of hot sauce if desired and serve.