Shrimp & Italian Polenta

A delicious entrée to add to your repertoire! I prefer “Shrimp and Grits” with a solid polenta …tastes great and I think the consistency is better than porridge on a plate.  Simply, make the three components and plate with the Sauce on bottom of plate, a triangle or two of the Polenta and the Sautéed Shrimp on top. My family has requested this for years! You will fall in love with the fresh rosemary red pepper tomato sauce and I guarantee you will make it again and again.

Basic Italian Polenta:

6 cups water
1 tsp kosher salt
2 cups Bob’s Red Mill corn grits (aka Polenta…Do not use instant)
3 tbs butter
¾ cup parmesan cheese, grated (sharp cheddar is good too)

In a large, deep pan over high heat bring water and salt to a boil.  Gradually, stir in polenta.  Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very think (about 25-30 minutes): use a long-handled spoon because mixture pops and bubbles and can burn.  Stir in butter, additional kosher salt and cheese.  Pour into Pyrex pan sprayed with pam.  Let set for 10 minutes. Cut into squares, then cut on diagonal for a triangle shape.

Rosemary Red Pepper Tomato Sauce:

2 tsp extra virgin olive oil
1 cup onion, diced
8 garlic cloves, minced
1 ½ cups diced red bell peppers
2 tbs chopped fresh rosemary
1 1/2 large cans Cento brand chefs cut tomatoes
½ cup dry white wine
¼ tsp salt

Heat oil in a large saucepan over med-high heat.  Add onion, sauté 3 minutes, then add garlic and sauté for one minute.  Add bell pepper and rosemary; sauté one minute.  Stir in tomato, wine and salt.  Bring to a boil, reduce heat and simmer uncovered for 30 minutes.  Sauce can be stored in fridge for up to one week or frozen up to 3 months.

Sautéed Shrimp:

Toss the following and place in Ziploc and refrigerate at least one hour:
2 pounds fresh large shrimp, peeled and deveined
2 tbs extra virgin olive oil
2-3 garlic cloves, minced
Fresh ground pepper
Crushed red pepper
Creole seasoning
Fresh chopped rosemary 

Heat Sauté Pan (preferably nonstick) until very hot.  Stir in contents of Ziploc (you may have to do it in two batches) and sauté shrimp until pink…2-3 minutes. Do not overcook.