Creamy Polenta with Shrimp

Here’s a recipe for preparing delicious creamy polenta with shrimp, with a touch of Italian flair.

Ingredients

• 250 g cornmeal for polenta
• 1 liter water
• Salt to taste
• 400 g fresh or frozen shrimp
• 2 garlic cloves
• Fresh parsley, chopped, 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 from forming.
2. Lower the heat and continue cooking the polenta, stirring frequently, until it is thick and pulls away from the sides of the pot (about 30-40 minutes depending on the type of cornmeal).
3. Meanwhile, clean the shrimp by removing the shell and intestinal vein. 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 brown.
5. Deglaze with a glass of white wine and let the alcohol evaporate. Reduce the heat 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 polenta hot, placing it on a plate or in individual bowls. Spoon the shrimp and their sauce on top.

Trivia

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