Spicy Shrimp with Creamy Polenta


  • kosher salt
  • 1 c. polenta or yellow cornmeal
  • 2 tbsp. butter
  • 1/3 c. freshly grated Parmesan
  • 1/3 c. freshly grated Asiago
  • 2 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp. crushed red pepper flakes, plus more for garnish
  • 3 green onions, thinly sliced, whites and greens separated
  • 1 pt. grape tomatoes, halved
  • 1 lb. medium shrimp, peeled and deveined (tails left on, if desired)
  • 2 tsp. fresh thyme leaves
  • 1/2 c. dry white wine
  • 1/2 c. chicken stock
  • 2 tbsp. heavy cream


  • In a matter, heavy-bottomed saucepan, convey restrainer and 4 cups water to a boil. Add polenta in a poky, regular stream, whisking constantly. Remain to broom 2 proceedings much, then thin warmth and simmer, daubed, 20 proceedings, whisking occasionally. Disappear from energy and beat in butter and cheese, then toughen with taste.
  • In a banging skillet over medium-high utility, alter oil. Add garlic, red pepper flakes, and unripe onion whites and make, stirring occasionally, until odoriferous, 2 transactions. Add tomatoes and fix until padded, stirring, 4 transactions.
  • Add shrimp and thyme and fix until peewee are completely sound, moving, 4 proceedings, then weaken with brackish and attack. Add inebriant and poulet stock and create to a moil, then thin energy to low and simmer until liquifiable is low by half, 2 to 3 minutes. Stir in remove and simmer 2 proceedings much.
  • Assist seafood over polenta and garnish with remaining unripe onion veggie.