Being from the South, grits are a staple for use in so many recipes for breakfast, lunch AND dinner. I've found that I really like Polenta much better that the Dixie Lily white homoney grits I grew up on. Polenta has a rich buttery taste naturally with no need to add the amount of butter needed in homoney grits. This is my little spin on a Southern Classic!
In a tall pot bring water to a boil with 2-3 good pinches of salt, add Polenta whisking constatly to prevent clumps. Reduce heat to simmer until it begins to thicken. Stirring occasionally, watch as it thickens and add the milk a little at a time to get the desired thickness (I don't use a full cup of milk, but it varies per taste). Salt to taste simmer on low heat 20-30 minutes, as the shrimp are prepared.
In a shallow bowl, add cajun seasoning and toss shrimp to cover, then set aside. In a saute pan over medium-high heat, with a portion of oilve oil, add the cooked sausage to heat through about 3-5 minutes. Add butter to melt with garlic, peppers, white wine and seasonings; cook additional 3-5 minutes until incorporated. Finally add the shrimp and cook until pink and slightly curled in shape, about 3 minutes. Salt and pepper to taste.
Spoon grits into shallow serving bowls and top with the shrimp mixture. Garnish with sliced green onions if desired.