Firm polenta serves as the base for a delectable shrimp sauce made with tomatoes, garlic, red pepper flakes, and crisp pancetta crumbles. Once seared, the polenta is perfectly crisp on the outside and velvety on the inside. You’ll need to make the polenta a couple of hours before serving, since it needs time to cool and set before you can sear it. Luckily, it can be made ahead of time.
Recipe information
Yield
makes 6 servings
Ingredients
Seared Polenta
Shrimp
Preparation
Step 1
For the seared polenta, lightly grease a 9 x 13-inch casserole dish with 1/2 tablespoon of the butter. Set aside.
Step 2
Combine the water and salt in a medium saucepan and bring just to a boil. Whisk in the cornmeal and continue whisking until it starts to thicken, about 3 minutes. Stir in the cream and thyme. Reduce the heat to low and simmer, stirring constantly, until the polenta is very thick.
Step 3
Pour the polenta into the prepared pan and brush the top with the remaining 1/2 tablespoon of the butter. Let it stand at room temperature until cool, then cover and refrigerate until chilled. (Polenta can be kept in the refrigerator for three days before using.)
Step 4
When ready to use, turn the chilled polenta onto a cutting board, and cut into 12 triangles. Set aside.
Step 5
For the shrimp, heat the olive oil in a sauté pan set over medium heat. Add the pancetta and cook until crisp, about 10 minutes. Remove the pancetta from the pan and set aside. Add the garlic and red pepper flakes to the pan and cook, stirring, until the garlic is pale golden, 2 to 3 minutes. Return the pancetta to the pan along with the tomatoes and their juice. Bring to a simmer and cook until the liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add the shrimp and cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes. Season with the salt and garnish with the parsley.
Step 6
Lightly grease a sauté pan with cooking spray. Sear the polenta triangles until all sides have a light golden crust, about 2 minutes per side. Place two triangles of polenta on each of six plates and top each with 1 cup of shrimp sauce.
note
Step 7
Crystal loves the flavor of pancetta. If you are unable to find it at your local grocery, you can substitute with prosciutto or even bacon.
