White Polenta with Shrimp

Difficulty:

1/5

Ease of preparation rating: Easy

Yield: 4-6 servings

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!