Fancy a breakfast with a difference? This Austin-inspired feast is a seafood lover's delight! Better known as polenta in the UK, grits are an American favourite.
150g white corn grits
2 whole corn on the cob, husks removed
500g raw whole prawns
200g wild mushrooms
½ green pepper diced
2 thick slices bacon, cut into lardons
200g cooked octopus
Peel, remove heads and de vein the prawns. Place the heads and shells ofthe prawns into a pan with the water and bring to the boil. Drain into another pan and stir in the grits. Gently simmer for 20 minutes stirring occasionally.
Char the corn on an open flame for 3 to 4 minutes then remove from thehusk.
Cut the octopus into 5 cm chunks.
Add half of the mushrooms, half the corn and spinach and 100g of butter tothe grits. Season and stir.
In a frying pan melt the remaining butter, fry the remaining mushrooms, corn, prawns, bacon, octopus and pepper for 3 minutes.
To serve: Spoon the grits onto a plate and top with the prawn and octopusmixture. Squeeze over the lemon juice.