White Polenta with Shrimp Recipe
This White Polenta with Shrimp recipe, known in Italy as Polenta e Gamberi, pairs creamy white polenta with tender garlic butter shrimp for a comforting and elegant dish. Featured on Bonacini’s Italy with host Michael Bonacini, this recipe highlights the rich flavors of Italian coastal cuisine. Smooth, buttery polenta forms the perfect base for succulent shrimp cooked with garlic, white wine, and fresh parsley.
The Inspiration
Polenta has long been a staple in northern Italian cuisine, particularly in regions such as Veneto, Lombardy, and Friuli-Venezia Giulia. Traditionally made from ground cornmeal simmered slowly with water or broth, polenta is known for its creamy texture and comforting flavor. While yellow polenta is the most common variety, white polenta—made from white corn—offers a slightly milder taste and a delicate, silky consistency.
On Bonacini’s Italy, Michael Bonacini often showcases dishes that blend rustic tradition with refined flavors. Polenta e gamberi captures that balance perfectly. The polenta is enriched with milk and butter, giving it a luxurious texture, while the shrimp are sautéed quickly with garlic, olive oil, and white wine.
Ingredients
White polenta
- 1 yellow onion
- 4 cloves garlic
- 1 tablespoon (15 ml) olive oil, plus more for drizzling
- 1 cup (240 ml) dry white wine
- 4 cups (950 ml) water
- 2 cups (470 ml) fine white polenta
- 4 cups (950 ml) 2% milk
- Salt and white pepper
- 2 tablespoons (30 ml) butter
Garlic shrimp
- 3 tablespoons (45 ml) butter, divided
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic, thinly sliced
- 2 pounds (907 g) small shrimp, shelled and cleaned
- ½ cup (120 ml) dry white wine
- Salt and pepper
- Chopped flat leaf parsley
Method
For the polenta
- Place onion and garlic in a food processor and process until smooth.
- Heat olive oil in a saucepan over medium heat. Add onion and garlic mixture to pan and cook, stirring often, until aromatic, 2-3 minutes.
- Pour in white wine and allow to come to a simmer.
- Add water and bring back to a simmer. Slowly add polenta, whisking constantly.
- Add milk and keep stirring, reduce heat to low, and simmer until thickened, roughly 30-35 minutes, stirring often.
- Season with salt and pepper. Stir in butter and remove polenta from heat.
For the shrimp
- Add 1 tablespoon (15 ml) butter and the olive oil to a large skillet over medium-high and heat until shimmering. Add garlic and shrimp, tossing to coat.
- Add white wine and cook until shrimp are pink and wine has almost evaporated, 3-4 minutes. Remove skillet from heat, season shrimp with salt and pepper ,and toss with chopped flat leaf parsley.
- Add remaining butter and toss one last time. Serve over a bed of hot polenta, and drizzle with extra pan butter.
- Buon appetito!
Serving Suggestions
White polenta with shrimp is a comforting yet elegant dish that works well for both casual meals and dinner gatherings. The creamy texture of the polenta and the rich garlic shrimp sauce create a satisfying combination that feels hearty without being overly heavy.
Serve the dish hot in shallow bowls so the shrimp and their sauce can mingle with the creamy polenta. A sprinkle of fresh parsley on top adds color and freshness. Because the dish is rich and flavorful, it pairs beautifully with simple sides such as a crisp green salad or lightly grilled vegetables.
Final Thoughts
This White Polenta with Shrimp (Polenta e Gamberi) recipe highlights the comforting elegance of traditional Italian cuisine. The smooth, buttery polenta pairs perfectly with tender shrimp sautéed in garlic, olive oil, and white wine, creating a dish that is both rustic and refined.
Featured on Bonacini’s Italy, Michael Bonacini demonstrates how simple ingredients can be transformed into a satisfying and flavorful meal. The creamy texture of the polenta and the savory shrimp sauce create a perfect harmony of flavors.