Recipe Details

A soft (a la shrimp & grits) Grill Mates Mesquite Seasoned polenta topped with shrimp that’s drizzled with blend of Frank’s RedHot Buffalo Wings Sauce, cumin and avocado or sour cream or warmed peanut butter.


  1. Boil water and slowly add cornmeal whisking constantly to avoid lumps from forming.
  2. Cook and stir for 15 to 20 minutes. Polenta will “plop” as it cooks.
  3. Add butter and Grill Mates and fold into polenta. Polenta should remain soft and somewhat loose.

Southwest Shrimp

  1. Combine cumin, warmed peanut butter and Frank’s. Whisk well to combine and hold warm for service.
  2. In a sauté pan, melt butter and flash fry shrimp on both sides for a few minutes until pink but not overcooked.
  3. Add sauce and toss to coat.
  4. Serve over polenta and garnish with cilantro.