Polenta with Shrimp

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Polenta is a popular Italian dish made from cornmeal. It is especially beloved in northern Italy, where it was originally considered food for the poor, who would simmer cornmeal in cast-iron pots. Polenta can be prepared with a variety of toppings, from porcini mushrooms and Milanese sausages to different cheeses and anchovies. Essentially, it can be paired with whatever a wandering shepherd might find in the Italian woods. This particular recipe can be enhanced with Gorgonzola cheese: cheese in polenta is like butter in porridge; it’s always a welcome addition.

Ingredients

Polenta - 7.1 oz
Cheshire Cheese - 1.8 oz
Butter - 1.4 oz
Grated Pecorino Pepato Cheese - 1.1 oz
Vegetable Oil - 2 spoons
Bacon - 4 pieces
Peeled Cooked Shrimp - 30 pieces
Coarse Salt - to taste
Ground Black Pepper - to taste
Champignons - 6 pieces
Garlic - 1 clove
Lemon - 1 piece
Chicken Broth - 3 fl oz
TABASCO® - 1 tablespoon
Scallions - 4 stalks

Step by Step guide

Step 1

In a saucepan, bring 4 cups of water to a gentle boil. Gradually whisk in the polenta, then stir in the grated cheddar and parmesan cheese, along with 20 grams of butter. Season with salt and pepper. Cover with a lid and remove from heat.

Step 2

Heat a skillet, add the chopped bacon, and fry for 10 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the skillet.

Step 3

Season the shrimp with salt and pepper, then add them to the skillet. Sauté for 2 minutes, turning once, then transfer to a plate. In the same skillet, add the thinly sliced mushrooms. Sauté, stirring, for 5 minutes, then add the minced garlic and cook for another minute. Pour in the broth and let the liquid reduce by a third.

Step 4

Return the shrimp to the pan, add 1 tablespoon of lemon juice, the remaining oil, and Tabasco. Cook for another minute, then spoon the polenta onto plates and top with the shrimp. Sprinkle each serving with bacon and chopped onions.