Soft Polenta with Shrimp

Soft Polenta with Shrimp
Servings: 4 Start to Finish 45 mins


  • 1 cup medium-to-coarse cornmeal
  • 2 tablespoons extra-virgin olive oil
  • 3/4 pound medium shrimp, peeled and deveined
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons butter

Make It

1. In a medium saucepan, add the cornmeal along with 1 cup water and whisk well to make a slurry; continue whisking to eliminate any lumps. Place the pan over medium-high heat, sprinkle with salt, and bring to a boil. Reduce the heat to medium and continue to cook, whisking frequently and adding water as needed to keep the polenta smooth and free of lumps (this will take between 3 and 4 more cups of water depending on the grind of your polenta). Cook until the polenta is tender and creamy, 15 to 30 minutes. If the mixture becomes too thick, add a bit more water to thin it; you're looking for a consistency similar to sour cream.

2. Put the oil in a large skillet over medium-high heat. When the polenta is about 5 minutes from being done, sprinkle the shrimp with salt and pepper and cook in the skillet until they turn pink, 2 to 3 minutes.

3. Add the butter to the polenta; taste, season with salt if necessary, and sprinkle with lots of pepper. Spoon the polenta into serving bowls and top with shrimp. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 328, Fat, total (g): 15, chol. (mg): 145, sat. fat (g): 5, carb. (g): 28, Monounsaturated fat (g): 7, Polyunsaturated fat (g): 2, fiber (g): 1, sugar (g): 1, pro. (g): 20, vit. A (IU): 389, vit. C (mg): 2, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 3, Pyridoxine (Vit. B6) (mg): , Folate (µg): 12, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 315, Potassium (mg): 213, calcium (mg): 50, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.