By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 6
402 cal · 35 min
Shrimp Ratatouille with Boursin Cheese Grits
Recipe GLPRaa51b224f1b0ff
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Average rating: 4.3 (1)
A refined French-inspired main course combining tender shrimp sautéed with aromatic garlic and fresh basil, served over creamy Boursin cheese grits. This elegant dish marries the briny sweetness of seafood with the savory depth of herb-infused cheese and polenta for a restaurant-quality meal.
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Ingredients
35 whole large shrimp, peeled and deveined
¼ cup olive oil
6 clove garlic cloves, minced
2 tsp fresh basil, chopped
salt
black pepper
4 cup whole milk
2 cup vegetable broth
1 cup polenta
5 oz Boursin garlic and fine herbs cheese
Directions
Pour the milk and vegetable broth into a medium saucepan and bring to a gentle simmer over medium heat.
Slowly whisk the polenta into the simmering liquid, stirring constantly to prevent lumps from forming. Continue stirring frequently for about 12 minutes until the polenta is creamy and pulls away from the sides of the pan.
Remove the polenta from heat and stir in the Boursin cheese until fully melted and incorporated. Season with a pinch of salt and pepper. Set aside and keep warm.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the minced garlic and cook for 30 seconds until fragrant.
Add the shrimp to the skillet in a single layer and cook for 2 to 3 minutes on the first side without stirring, until they begin to turn pink.
Flip the shrimp and cook for an additional 1 to 2 minutes until they reach an internal temperature of 145°F and are fully opaque throughout.
Remove the skillet from heat and gently toss the shrimp with the fresh basil. Season to taste with salt and pepper.
Divide the warm Boursin cheese grits evenly among six serving bowls. Top each portion with the garlic and basil shrimp and drizzle any pan juices over the top before serving.
Comments
Shrimp and Boursin grits are both readily available at Charlotte grocers—Harris Teeter, Food Lion, and Walmart stock all core ingredients without a special stop. The stated 35 minutes omits vegetable prep (dicing the ratatouille vegetables), so budget closer to 50 minutes for an honest weeknight timeline. At roughly $3.50 to $4.00 per serving, the Boursin adds real cost, but North Carolina's coastal shrimp access and the dish's one-pan simplicity make it a solid seasonal choice. It does not reheat well—ratatouille softens and shrimp toughens—so plan this as a same-night meal for a gathered table.
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