Whisk in grits (or polenta) until smooth.
Cover and reduce heat to low.
Cook, whisking occasionally, until creamy and thickened, about 25 minutes.
Photo: Jacob Fox
Stir in Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cover and set aside.
Meanwhile, heat 1 tablespoon oil in a large high-sided skillet or large pot over medium heat.
Add onion and cook, stirring occasionally, until soft, about 3 minutes.
Add garlic and cook for 1 minute.
Stir in tomatoes, 2 teaspoons paprika and the remaining 1/4 teaspoon each salt and pepper.
Add collards by the handful, letting them wilt slightly after each addition.
Transfer to a bowl and cover to keep warm.
Add the remaining 1 tablespoon oil to the pan and increase heat to medium-high.
Toss shrimp with the remaining 1 teaspoon paprika in a medium bowl.
Serve the shrimp and collards with the grits.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
