Sweet Corn Polenta and Shrimp Recipe by Chef Jeff Jackson at The Smiths.
For polenta:
2 1/2 c. whole milk
2 1/2 c. chicken broth
1 tsp kosher salt + 1/4 tsp pepper
1c. Cornmeal or instant polenta
2 ears of corn, kernels removed
1c. Italian shredded cheese blend
4 tablespoons butter
chopped fresh parsley
for shrimp
1 pound large shrimp
1 ear of corn, kernels removed
4 tablespoons butter
1 teaspoon minced garlic
1/4 tsp kosher salt + 1/4 tsp pepper
1/4 teaspoon smoked paprika
direction
1. For polenta, add milk, broth, and corn to a heavy saucepan and bring to high heat. Bring to a boil. Once boiling, add cornmeal and mix until completely combined. Reduce heat to low. Simmer for 5 minutes or until mixture is smooth and creamy, stirring frequently.
2. Once the polenta is cooked, place the skillet over medium heat. Season the shrimp with salt, pepper and smoked paprika. Add butter to pan with corn and garlic. Cook for a few minutes to sauté the corn. Add the shrimp to the skillet and cook for 1-2 minutes on each side. Remove from heat.
3. Add the butter and cheese to the polenta and mix. Add some polenta to a plate or bowl and serve. Add a small amount of shrimp and corn mixture and drizzle with a little bread juice. Garnish with fresh parsley. enjoy!
See below for more information. Smith Food and Drug.com.