Polenta with Shrimp

Here is a recipe to prepare delicious polenta with shrimp, with a touch of Italian flair.

Ingredients

• 250 g of cornmeal for polenta
• 1 liter of water
• Salt to taste
• 400 g of fresh or frozen shrimp
• 2 cloves of garlic
• Chopped fresh parsley to taste
• Extra virgin olive oil
• Chili pepper (optional)
• A glass of white wine (preferably pinot grigio or sauvignon, for cooking the shrimp)

Preparation

1. Start by bringing the water to a boil in a large pot. Add salt and then sprinkle in the cornmeal, stirring continuously to prevent lumps.
2. Lower the heat and continue cooking the polenta, stirring frequently, until it becomes thick and pulls away from the sides of the pot (about 30-40 minutes depending on the type of cornmeal).
3. In the meantime, clean the shrimp by removing the shell and intestinal tract. Set aside.
4. In a skillet, heat a drizzle of extra virgin olive oil with the peeled garlic cloves (and chili pepper if you like). Once golden, add the shrimp and let them sauté.
5. Deglaze with a glass of white wine and let the alcohol evaporate. Reduce the flame and continue cooking for a few minutes until the shrimp are cooked and the sauce has reduced.
6. Remove the garlic from the skillet and add the chopped parsley.
7. Serve the hot polenta, placing it on a plate or in individual bowls. Top with the shrimp and their sauce.

Curiosity

In Italy, polenta is a traditional dish that varies greatly from region to region. In sea fare combinations, there is the influence of Northern cuisine, especially from the areas near the lakes, where it is common to find dishes that combine the savoriness of seafood with the sweetness and comfort of polenta.