From the menu of … Osteria 832 Pasta & Pizza

A: Lisa Cooper, executive chef at Osteria 832, decided one weekend to serve shrimp and soft polenta as a dinner special. “It went over well, and then I thought, ‘Why not serve it for brunch as a different option, since we already served grits anyway,’ ” she wrote. And that’s how Osteria 832’s Italian menu found itself featuring a menu item with traditional Southern flavors.

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Osteria 832’s Shrimp and Grits

Hands on: 10 minutes

Total time: 15 minutes

Serves: 1

When gauging the amount of grits to cook, remember these proportions: One cup uncooked grits will yield 2 to 2 1/2 cups cooked, depending on the type.

3/4 cup prepared grits

1 tablespoon extra-virgin olive oil

2 tablespoons pancetta, chopped

6 large shrimp, deveined, tails left on

1 tablespoon minced shallots

Salt and pepper

1/4 cup clam juice

Tabasco

1/4 cup fresh spinach

2 tablespoons unsalted butter

Prepare grits according to package directions. Keep warm.

When ready to serve, in a medium skillet, heat olive oil over medium heat and add pancetta. Saute until almost brown, stirring frequently, about 5 minutes. Add shrimp and shallots and saute 1 minute. Season with salt and pepper and add clam juice and two dashes Tabasco. Simmer until liquid reduces by half, about 3 minutes, then add spinach and butter. Toss together until spinach wilts and butter is melted. Pour shrimp mixture over grits and serve immediately.

Per serving: 1,100 calories (percent of calories from fat, 35), 46 grams protein, 132 grams carbohydrates, 16 grams fiber, 42 grams fat (17 grams saturated), 254 milligrams cholesterol, 1,184 milligrams sodium.