Italian-Style Shrimp and Grits – Garden & Gun

Ingredients

• 1 pint (about 2 cups) cherry tomatoes
• 4 tbsp. olive oil, divided
• 1 lb. 'Nduja or spicy fresh sausage, such as chorizo or andouille
• 1 cup red onion, sliced into petals
• 2 cups white wine
• Black pepper, to taste
• 4 cups packed baby spinach
• 1 lb. fresh wild Atlantic shrimp, peeled and deveined
• 6 oz. butter, chilled and diced
• Salt, to taste
• 8 fried polenta cakes (recipe below)
• 3 cups water
• 1 1/2 tsp. kosher salt
• 3/4 cup polenta (or grits)
• Canola oil, for frying