Oh Polenta… so deliciously creamy, garlicky and cheesy. This dish was incredible!
Being Italian I was very familiar with polenta, but when we moved from California to Tennessee a few years ago, I was introduced to grits.
So, what’s the difference between Polenta and Grits?? Well, if you Google this question, there are lots and lots of opinions, and it was confusing. The good thing about living where we do, is that there is a Grist Mill nearby where I can buy fresh ground grits, corn meal and polenta! This is what they say…
One pass of the millstone: Grits
Two passes of the millstone: Corn Meal
Three passes of the millstone: Polenta (Corn Flour)
If you don’t have a grist mill nearby (and most folks don’t), you can buy my favorite polenta online ~ Bob’s Red Mill Organic Polenta. I sure hope you will, and give my recipe a try!
Garlic Shrimp over Cheesy Polenta
INGREDIENTS
For the Polenta:
2 Tbsp Butter
4 Garlic Cloves, minced
4 cups Chicken or Vegetable Stock
1 tsp Salt
1 cup Bob’s Red Mill Organic Polenta
1/4 cup Half & Half (or milk)
1/3 cup Parmesan Cheese, grated
Salt and Black Pepper, to taste
For the Shrimp:
2 Tbsp Butter
2 Tbsp Olive Oil
5 Garlic Cloves, minced
20-25 large Shrimp, peeled and deveined
1 Tbsp fresh Parsley, chopped fine
1/2 tsp Salt, or to taste
Dash of Black Pepper
METHOD
For the Polenta:
In a medium heavy saucepan over medium heat add the butter and garlic cloves.
Stir and cook for just a minute.
Add in the stock and salt.
Slowly stir in the polenta.
Allow to come to a boil, then turn heat down to a simmer.
Cook for about 30 minutes, stirring often.
Mixture will thicken and polenta will soften.
Stir in the half & half and Parmesan Cheese.
Allow to simmer another 5 minutes or so.
Taste and add in more salt, if needed, and some black pepper.
Cover to keep it warm as you make your shrimp.
For the Shrimp:
Heat the butter and olive oil in a large frying pan.
Add in the minced garlic and shrimp.
Sauté over medium heat for about 5 to 8 minutes, stirring often, until the shrimp are pink and cooked through.
Turn off heat and stir in the parsley, salt and pepper.
Serve the warm polenta topped with shrimp.
Enjoy!
Wells since I don’t have that mill nearby, I’ll reach for Bob’s next time I’m at whole foods. Pinning this one, and why don’t I ever make polenta??? It always looks so good. Found you through FB Boho. Nice to meet you.
Hi Lea Ann! Nice to meet you, too and thanks for stopping by. Going to check out your website. 😉
Hi – Thank you for sharing this recipe. We’re huge fans of shrimp, polenta and garlic. This recipe is a perfect blend and balance of flavors. It’s now filed in my “tried and true” recipes which are all of our favorite “go to” recipes!
Looking forward to trying more of your creations.
So glad you liked it! It’s definitely one of our family favorites.
am trying this tonight but will cut reciepe in half. I make polenta a lot, but make it in microwave. No lumps and perfect every time. I use one part coarse cornmeal to four parts of liquid and microwave to desired consistency
I’m in eternal hunt for the perfect corn muffin recipe as well. Have you seen the ChefSteps recipe? I couldn’t help but be enchanted by a version that starts with cooking whole kernels in (browned!) butter and uses cake flour to complement the medium grind cornmeal.
I haven’t checked out that corn muffin recipe, but starting with whole kernels cooked in brown butter… well, you had me at browned butter!!