Shrimp N Grits- Smoked Cheddar

INGREDIENTS (Smoked Cheddar)

  • 2 cups water
  • 2 1/4 cups vegetable broth
  • 3.5 oz Misha’s Smoked Cheddar cheese
  • 1 tsp salt
  • 3 tbsp (plant based) butter
  • 10 oz (plant based) shrimp
  • 5 strips (plant based) bacon
  • 1/2 tbsp minced garlic
  • 1 tsp old bay
  • 1 tsp oregano
  • 1/2 tsp paprika
  • 1 tsp chopped green onion 


Marinade (optional for plant bacon):

  • 1 tablespoon olive oil
  • 1 1/2 teaspoon soy sauce
  • 1/2 teaspoon smoked paprika



  1. Fry the bacon in a pan until crispy. If using plant-based bacon, note that it doesn’t cook out the “fat” like its animal based counterpart; we suggest making a marinade and adding it to your veggie bacon.

    To make the marinade, mix together 1 tablespoon olive oil, 1 1/2 teaspoon soy sauce, and 1/2 teaspoon smoked paprika.  Pour over bacon and let sit for 15 minutes.

  2. Take broth, water, and salt to a boil, then a simmer and add the polenta. Stir occasionally as not to stick to the bottom of the pot. 5 minutes through, add Smoked Cheddar cheese and butter. 

  3. While polenta is cooking, take 5 strips of marinated plant based bacon and fry till crispy.

  4. Remove bacon from pan and save the oil for the shrimp.

  5. Add shrimp as well as the garlic, old bay, paprika, oregano, and half of the chopped green onion and cook as directed on the package (we used Be Leaf shrimp and cooked for 7 minutes). 

  6. Place polenta in a bowl, top with shrimp, tear bacon into pieces and incorporate. Use remaining green onion as garnish and serve.

INGREDIENTS (Smoked Cheddar)

Macaroni & Cheese

  • 1 1/2 cups (dairy-free) butter
  • 2 tbsp all-purpose flour
  • 3 cups (cashew) milk
  • 1 cup vegetable stock
  • 3 tbsp dijon mustard
  • 1/2 cup nutritional yeast (optional)
  • 4 ounces Misha’s Smoked Cheddar cheese
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp mushroom powder
  • 1/2 tsp nutmeg
  • 1 tsp of salt
  • 1 tsp black pepper


  1. Cook the pasta according to the package’s directions. Drain and set aside.

  2. Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for approximately one minute, whisking often.

  3. Slowly pour in about 2 cups or so of milk, whisking constantly until smooth. Slowly pour in the remaining liquids, while whisking for 2-4 minutes until combined and smooth.

  4. Remove sauce off the heat and add mustard, nutritional yeast, the remaining spices, salt, and pepper. Whisk in smoked cheddar cheese. Combine drained pasta with cheese sauce and serve.

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