I was inspired to try my hand at polenta. It seemed like a good way to make a his (beef)/hers (fish) for dinner some night…also without needing the oven. Polenta cooks so quickly that it can really be a pantry shelf staple that becomes an afterthought.
1 cup polenta
1 cup water
1 cup milk
salt & pepper
1 cup grated white cheddar
5 large shrimp
2 tbs butter.
1-2 cups arugula
1 cup red wine
Over a low boil, reduce the red wine by half…about 10 minutes.
In a large pot, bring the water and milk to a boil. Add in the polenta and whisk to combine. Then cover and cook over medium for about 15 minutes.
Peal and devein the shrimp.
In a flat skillet, cover the bottom of the pan with olive oil and melt 1 tbs of butter.
Add the other 1 tbs butter to the reduced wine.
Pan fry the shrimp, arugula, and tomatoes for about 3-5 minutes.
Check on the polenta. If it is too dry, add more milk or water and stir in the cheese.
Spoon the polenta into a bowl and top with the shrimp, then with the wine.
Polenta is one of my FAVORITE sides! You can really put almost anything on top and it’s awesome.
I have never tried polenta – does it taste like cornmeal or grits?
This is a very good recipe. I made it with sour milk, because when I got home from vacation, no one had stocked the sour cream or yogurt. With sour milk, they don’t get such tall peaks, but were just as yummy.For better corn flour and corn meal, head over to Anson Mills. Where they sell the closest to milling it at home.I grow 4 types of corn, Flint, Flour, Dent, and Sweet. To make these I freshly ground some Flint and some Flour. Normally, I use Flint for boiling (polenta or grits) and Flour for baking. But when you either pre-soak, or boil the flint, it makes a great waffle, muffin, or Zaletti Cookie.