Italian-Style Shrimp and Grits

Heat olive oil in a large skillet on medium-high heat. Add sausage and cook until golden, about 4-5 minutes. Transfer to a plate with a slotted spoon and set aside until ready to use. Add red onions to the skillet along with a pinch of salt. There should be some leftover oil in the skillet, but if not, add another drizzle of extra-virgin olive oil first. Saute the onion until lightly golden, about 4 minutes. Stir in garlic and red pepper flakes and cook 1 minute more. Stir in tomato sauce, reduce heat to medium, and simmer 5-7 minutes, stirring occasionally, until thickened. Stir in frozen shrimp scampi and cook, stirring occasionally, until shrimp are cooked through, about 5-7 minutes. Stir in spinach and cook 1 minute more until wilted. While the tomato-shrimp sauce is cooking, warm polenta, milk and broth in a pot on medium heat, breaking apart the polenta slices with a wooden spoon until fully combined and smooth. Spoon grits into a bowl, making a well in the middle. Top with shrimp and sausage mixture and serve. Recipe courtesy of Rachael Hartley, RD, LD, of Rachael Hartley Nutrition