How To Make Tyler Florence's Grits and the City - Best Recipe | Charleston Magazine

Ingredients

• 2 Tbs. olive oil
• 2 12-oz. chicken legs, bone-in
• 6 large cloves garlic, crushed
• 2 large sprigs thyme
• 2 large sprigs rosemary
• Salt and freshly ground black pepper
• 1 rib celery, diced
• 1 medium carrot, diced
• 1 medium yellow onion, diced
• 2 (32-oz.) cartons organic low-sodium chicken broth
• 1 bay leaf
• 2 cups fine white polenta
• 1/2 cup heavy cream
• 2 Tbs. extra virgin olive oil
• 1/4 cup finely grated aged Parmigiano-Reggiano
• 2 lbs. large fresh shrimp
• Juice of one lemon, plus additional wedges to season shrimp
• Sprig or two thyme and rosemary, bruised
• 1 Tbs. olive oil
• 3 oz. pancetta, cut in thin slices
• 2 cloves garlic, crushed
• 2 sprigs rosemary
• 2 Tbs. flour
• 2 Tbs. unsalted butter, cool room temperature
• 2 Tbs. chopped Italian parsley