Ingredients
- 3/4 cup fine-grind cornmeal
- 1/4 cup medium-grind cornmeal
- 4 cups cold water
- 1 teaspoon fine salt
- 2 tablespoons unsalted butter or ghee
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1/2 to 1 teaspoon red pepper flakes
- 1/2 cup seafood stock
- 1/2 cup water
- 1/2 teaspoon fine salt
- 1 pound large wild shrimp (31–40 per pound), peeled and deveined
- 2 tablespoons finely chopped flat-leaf parsley
- Juice of 1/2 lemon
- 1 tablespoon unsalted butter or ghee
Instructions
- Preheat the oven to 350°F (175°C).
- In a heavy-bottomed Dutch oven or high-sided saucepan, whisk together the fine and medium cornmeal, 4 cups cold water, and 1 teaspoon salt.
- Cover the pot and bake in the oven for 50 minutes.
- Remove from oven and stir vigorously with a whisk until smooth and creamy. Taste and return to oven for 10 more minutes if needed.
- Stir in 2 tablespoons of butter or ghee and whisk until combined. Turn off the oven and return the pot to keep warm.
- In a large skillet over medium-low heat, add olive oil, garlic, and red pepper flakes. Cook until garlic is softened and fragrant but not browned.
- Raise heat to medium-high, add seafood stock and 1/2 cup water. Add 1/2 teaspoon salt. Simmer until reduced by half.
- Add shrimp in a single layer and cook for 2 minutes on one side, then flip and cook for 1 minute.
- Add lemon juice and 1 tablespoon parsley, swirl to combine. Add 1 tablespoon butter or ghee and swirl into the sauce. Remove from heat.
- Warm 4 shallow bowls in the oven for 1–2 minutes.
- Spoon a bed of polenta into each bowl, top with shrimp and pan sauce. Garnish with remaining parsley and serve immediately.
Notes
- You can prepare the polenta ahead of time and reheat before serving.
- Use high-quality shrimp for best flavor and texture.
- Adjust red pepper flakes to taste depending on desired heat level.
- Ghee adds a slightly nutty flavor and is a good alternative to butter for lactose-sensitive diets.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Entree
- Method: Oven and Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 1g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 190mg
