Polenta with shrimps
4 servings
60 minutes
Polenta is a popular Italian dish made from corn flour. It is especially popular in northern Italy, and was originally considered a food for the poor, who simmered corn flour in cast-iron pots. Polenta is prepared with all sorts of fillings - from porcini mushrooms and Milanese sausages to various cheeses and anchovies. In general, with everything that a lost shepherd in the Italian forests can find at hand. This particular recipe can be supplemented with gorgonzola: cheese in polenta is like butter in porridge, there is no such thing as too much .
1
In a saucepan, bring 4 cups of water to a light boil and while stirring, add the polenta, mix in grated cheddar and parmesan, 20 grams of butter, salt and pepper. Cover with a lid and remove from heat.
- Polenta: 200 g
- Cheddar cheese: 50 g
- Grated Parmesan cheese: 30 g
- Butter: 40 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Heat the pan, add chopped bacon, and fry for 10 minutes. Transfer to a plate with a slotted spoon, keeping the rendered fat in the pan.
- Bacon: 4 pieces
3
Season the shrimp with salt and pepper and place them in a pan. Fry for 2 minutes, flipping once, then transfer to a plate and add thinly sliced mushrooms to the pan. Sauté for 5 minutes while stirring, then add minced garlic and cook for another minute. Pour in the broth and let the liquid reduce by a third.
- Peeled shrimp: 30 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Champignons: 6 pieces
- Garlic: 1 clove
- Chicken broth: 100 ml
4
Return the shrimp, add 1 tablespoon of lemon juice, the remaining butter, and Tabasco. Cook for another minute, then plate the polenta and top with the shrimp. Sprinkle each serving with bacon and chopped onion.
- Peeled shrimp: 30 pieces
- Lemon: 1 piece
- Butter: 40 g
- TABASCO®: 1 teaspoon
- Bacon: 4 pieces
- Green onions: 4 stems