• Wash and dry produce. • Drain corn; pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1/2-inch pieces.

• In a small pot, combine polenta, stock concentrate, half the garlic powder, and 1/4 cup water (1⁄3 cup for 4 servings) over medium heat. Cook, mashing with a potato masher or fork, until mostly smooth and warmed through, 2-3 minutes. Remove from heat and cover until ready to use in Step 5.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add corn; cook, stirring occasionally, until lightly charred, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Reduce heat to medium; stir in scallion whites, remaining garlic powder, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Cook, stirring, until fragrant, 1 minute. Turn off heat; transfer to a small bowl and cover with aluminum foil. Wipe out pan.

• Cut bacon* into 1/2-inch pieces. • Heat same pan over medium-high heat. Add bacon and cook, stirring occasionally, until browned and crispy, 5-7 minutes. • Meanwhile, rinse shrimp* under cold water; pat dry with paper towels. Once bacon is browned and crispy, add shrimp and Blackening Spice to pan; cook, stirring, until shrimp are opaque and cooked through, 4-6 minutes. TIP: Add a drizzle of oil if pan seems dry. • Stir in tomato; cook until warmed through, 30-60 seconds. Taste and season with salt if desired. Remove from heat and cover until ready to serve.

• Return pot with warmed grits to medium heat. Stir in cream sauce base and cheddar until melted and combined, 1-2 minutes. Season with salt and pepper to taste. TIP: Grits will thicken as they cool.

• Divide cheesy grits between bowls; top with charred corn and bacon-y shrimp. Garnish with scallion greens and serve. Bacon is fully cooked when internal temperature reaches 145°. Shrimp are fully cooked when internal temperature reaches 145°.