Shrimp and grits make a crowd-pleasing combination, and the spicier, the cheesier and the fresher, the better. This recipe substitutes prepared polenta for the grits; both are made from corn, but this polenta requires a fifth of the cooking time.

On summer nights in South Carolina's low country, shrimp and grits make a crowd-pleasing combination. The spicier, the cheesier and the fresher, the better.

This recipe substitutes prepared polenta for the grits; both are made from corn, but this polenta requires a fifth of the cooking time. The ancient Mediterranean mash has caught on in the kitchens of nutrition-minded chefs and is sold, ready to use, in plastic tubes in the produce or pasta section of many grocery stores.

Just like the grits, this polenta is served steaming hot, accompanied by cool, partially peeled shrimp (keeping the tails on makes them easier to dip). For authentic Southern flavor, top with sharp Parmesan cheese, chili powder and Tabasco.

Tips: Make sure the polenta is soft before it enters the pan, but don't overmash. It should be firm enough to hold the vegetables and absorb the juices.

For a nice presentation, wet the rim of the plate and sprinkle it with chili powder; place shrimp on the rim and squeeze a lemon over the top.

Beverage suggestion: Sweetened iced tea or lemonade adds a summery touch.

1 cup diced asparagus2/3 pound raw shrimp, peeled, deveined, tails kept on for dipping1½ cups prepared polenta2 tablespoons olive oil2 to 4 tablespoons hot water1 cup cherry tomatoes, quartered½ cup Parmesan cheese, grated1 teaspoon chili powder, or to tasteTabasco sauce, lemon wedgePrepare a grill or broiler for medium-high heat. Heat a small saucepan of water to a boil over high heat; add asparagus. Cook until just tender, 3 minutes. Drain. Grill shrimp until pink, about 3 minutes. Set aside.Meanwhile, stir together polenta, olive oil and 2 tablespoons of the hot water in a large saucepan until polenta is smooth and soft; add more water, 1 tablespoon at a time, if necessary. Stir in tomatoes and ¼ cup of the Parmesan cheese. Heat, stirring occasionally, until warm, 3 minutes. Add asparagus; heat until mixture is warm and cheese is melted, about 2 minutes.Mound polenta in center of two plates; sprinkle each with chili powder to taste, remaining Parmesan cheese and Tabasco. Place shrimp around edge of plates; squeeze lemon wedges over shrimp.