Tyler Florence's Grits and the City
INGREDIENTS
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2 Tbs. olive oil
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2 12-oz. chicken legs, bone-in
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6 large cloves garlic, crushed
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2 large sprigs thyme
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2 large sprigs rosemary
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Salt and freshly ground black pepper
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1 rib celery, diced
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1 medium carrot, diced
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1 medium yellow onion, diced
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2 (32-oz.) cartons organic low-sodium chicken broth
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1 bay leaf
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Polenta:
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2 cups fine white polenta
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1/2 cup heavy cream
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2 Tbs. extra virgin olive oil
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1/4 cup finely grated aged Parmigiano-Reggiano
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Shrimp:
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2 lbs. large fresh shrimp
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Juice of one lemon, plus additional wedges to season shrimp
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Salt and freshly ground black pepper
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Sprig or two thyme and rosemary, bruised
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1 Tbs. olive oil
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3 oz. pancetta, cut in thin slices
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2 cloves garlic, crushed
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2 sprigs rosemary
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2 Tbs. flour
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2 Tbs. unsalted butter, cool room temperature
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2 Tbs. chopped Italian parsley
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