Q: I love the corn masa offered as a side dish to the grilled shrimp at Noche, but can't determine all the ingredients. Could you please get this recipe?

-- Tamara Augustyn, Atlanta

A: This recipe, shared by Noche, is an example of several culinary worlds meeting. The corn masa, served with grilled jumbo shrimp, black bean salad and a dark mole sauce, is actually a combination of good old Southern grits and masa harina. Masa harina, or masa flour, is dried masa, the dough used for corn tortillas. Many supermarkets and Hispanic markets carry masa harina. The King Arthur Flour Baker's Catalogue (1-800-827-6836) sells it by mail.

-- Jeanne Besser, for the Journal-Constitution

SIDE DISH

Corn Masa

Makes 12 servings

Preparation time: 15 minutes

Cooking time: 30 minutes

3 cups low-sodium chicken stock

2 cups half-and-half

2 cups heavy cream

1 cup grits

1/2 cup masa harina

3 ears yellow corn, grilled or roasted and cut off the cob

Salt and pepper

In a large pot, bring the chicken broth, half-and-half and heavy cream to boil. Reduce the heat and slowly stir in the grits and masa. Continue stirring, pressing out any lumps, until thickened, about 20 minutes. Add corn and stir to combine. If necessary, season with salt and pepper to taste.

Per serving: 287 calories (percent of calories from fat, 61), 7 grams protein, 22 grams carbohydrates, 1 gram fiber, 20 grams fat, 69 milligrams cholesterol, 165 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.