The 2 most memorable polenta dishes I've tasted have both been at restaurants featuring periodically changing menus, which include distinctive and delectable polenta selections. Seems appropriate, as this dish of boiled cornmeal is remarkably versatile.
The dynamic menu at Philadelphia's Mercato BOYB--a charming, sun-filled eatery by day, and a no-reservations hot spot by night--has featured a mouth-watering assortment of polenta dishes, including a creamy Sage Polenta that made my knees buckle in 2006.
My other unforgettable polenta experience was at 28 Atlantic, the expansive oceanfront restaurant located within Cape Cod's landmark Wequassett Inn. The cheesy, firmer textured polenta was presented in tiny, individual cast iron pans.
From it's soft and creamy form to firmer variations presented in medallions or slabs, polenta is enhanced by myriad combinations of herbs, cheeses, sauces, and vegetables.
My creation, Soft Polenta with Sauteed Shrimp, pairs the savory pink beauties with soft and creamy polenta in perfect culinary harmony.
Recipe below...
Notes:
- To avoid lumps, pour the polenta into boiling water in a slow, steady stream while constantly stirring.
- Quick-cooking polenta was a little difficult to find, but I eventually located it online at Market Hall Foods (Lampo). Instant polenta, different from the quick-cooking variety, also works but the texture isn't quite the same.
- Shrimp is properly cooked when it turns pink on the outside. Inside, it should lose its translucence, becoming opaque. When cooked just right, shrimp should be neither soft and mushy nor tough and firm, but should offer just a little resistance to the touch.
- The simple method of sauteing the shrimp with scallions, garlic, lemon, and parsley, and deglazing to acquire an intensely flavorful pan sauce, works well with many finfish and shellfish.
The Recipe:
For the Polenta:
3 cups water
1 cup quick-cooking polenta
1 clove garlic, minced
1 cup fresh parsley, chopped
3 cups chicken stock or broth
2 tablespoons unsalted butter
1/2 cup whole milk (use heavy whipping cream for extra rich and creamy polenta)
1/2 cup Parmesan cheese, preferably Parmigiano-Reggiano, grated
For the Shrimp:
2 tablespoons unsalted butter
2 tablespoons olive oil
1/4 cup plus 2 tablespoons scallions or green onion tops, chopped
1 tablespoon lemon zest
2 cloves garlic, minced
1 pound raw shrimp, peeled and deveined, fresh or frozen 1 cup fresh parsley, chopped, plus 6 sprigs for garnish
1/4 cup lemon juice
1/2 cup white wine
12 thin slices of lemon for garnish
In a medium saucepan, bring water and chicken stock to a boil. Add the polenta in a slow, steady stream, whisking constantly. Reduce heat to medium-low. Continue to stir constantly until polenta becomes soft and thickened, 5-8 minutes. Add garlic, parsley, butter, milk or cream, and cheese. Stir until all ingredients are combined and butter and cheese are melted. Remove from heat and cover to keep warm.
Meanwhile, melt butter and olive oil in a large skillet or saucepan over medium heat. Add scallions, and saute until translucent, about 3 minutes. Add lemon zest and garlic, saute 1 minute, careful not to burn the garlic. Add shrimp, salt, and pepper. Increase heat to medium-high. Saute until shrimp is almost cooked, about 4 minutes. Add parsley and lemon juice. Saute until shrimp is cooked, parsley begins to wilt, and all ingredients are combined, about 1 minute.
Remove shrimp to a plate. Add wine to pan, increase heat slightly, and reduce until slightly thickened (this will happen quickly), while scraping any brown bits from the bottom of the pan.
To serve, divide polenta among 6 shallow bowls. Top polenta with shrimp and pan sauce, and garnish each plate with 2 lemon slices and a sprig of fresh parsley.
Serves 6.
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