Polenta with Shrimp

A warm bowl of creamy polenta topped with buttery, lemony shrimp — simple, cozy, and exactly the comfort food you crave when you want something that feels special but stays easy

Yield: 2
Prep Time: 10 minutes
Cook Time: 30 minutes
Special Equipment: saute pan

Ingredients

• 3–4 large shrimp, peeled and deveined

• 1 tablespoon butter

• 1 tablespoon olive oil

• Juice of ½ lemon

• Salt and pepper, to taste

• Fresh parsley, chopped for garnish

• 1–2 tablespoons olive oil

• 2–3 garlic cloves, lightly smashed but left mostly whole

• A few pieces of onion big chunks

• 2 cups whole milk

• 3 cups water

• 1 cup polenta coarse cornmeal

• Salt and pepper, to taste

• Small piece of Parmesan rind optional

Directions

1. Infuse the oil.

   In a medium pot or deep pan, warm the olive oil over medium heat. Add the smashed garlic and onion chunks. Let them slowly caramelize to give the oil big flavor — about 5–7 minutes until golden and fragrant. Remove the garlic and onion and discard them.

2. Add liquids.

   Pour in the milk and water. Bring it all up to a gentle boil.

3. Cook the polenta.

   Once it’s boiling, slowly whisk in the polenta so it doesn’t get lumpy. Toss in the Parmesan rind if you have it. Season with salt and pepper. Drop the heat to low and stir often until it thickens to your preferred texture — about 20–25 minutes.

4. Cook the shrimp.

   While the polenta cooks, heat the butter and olive oil in a small pan over medium-high heat. Add the shrimp, season with salt and pepper, and cook for about 3–4 minutes per side, just until pink and tender. Squeeze the lemon juice over the shrimp and swirl the pan to coat them in the buttery, lemony sauce.

5. Serve.

   Spoon the hot polenta into bowls. Top with the shrimp and pour the lemon butter sauce over the top. Garnish with chopped parsley.