Shrimp and Polenta

My easy Shrimp and Polenta recipe is comfort food at it’s finest!

I mean, how can you beat plump, succulent shrimp sautéed in a Mediterranean inspired sauce all atop creamy parmesan polenta? It’s too good!

The next time you’re craving seafood, this is the recipe to make…

I have to tell you, I’m a big fan of shrimp and grits. It’s almost ridiculous. Of course there’s our favorite Lowcountry Shrimp and Grits. But we’ve also gone a little wacky with these creations:

• Greek Shrimp and Grits
• Pesto Shrimp and Grits
• Blackened Shrimp and Grits
• And even Surf & Turf Shrimp and Grits.

This time I wanted a little Italian theme. And naturally that meant swapping the grits for polenta!

What is Polenta?

Polenta is a classic Italian dish made from coarsely ground cornmeal. Originally a peasant food, it has been embraced for its versatility and comforting texture.

When cooked in liquid, the cornmeal thickens into a creamy, porridge-like consistency. Often enriched with butter, cheese, or herbs, polenta can be enjoyed soft or allowed to set and then grilled or fried for a different texture.

What’s the Difference Between Polenta and Grits?

While polenta and grits are pretty similar, they each have their own unique characteristics that set them apart.

Polenta originates from Italy and is made from a type of corn called flint corn, which results in a granular texture. It is typically yellow in color.

On the other hand, grits are a staple in Southern U.S. cooking and are made from a softer type of corn called dent corn. This results in a smoother, creamier texture. Although yellow grits are available, they are usually white in color.

Ingredient Needed

• Ground Polenta – The coarseness can vary, so check the cooking time on the package. I am using Bob’s Red Mill brand.
• Shrimp – I like fresh, wild, jumbo shrimp for this recipe but you can use any. If I’m using frozen shrimp, I thaw them completely and pat them dry before using.
• Chicken Stock – Flavor enhancer.
• Milk – The milk gives creamy texture to the polenta.
• Parmesan Cheese – You can also try other hard cheeses like asiago or pecorino.
• Extra Virgin Olive Oil – Used for sautéing the shrimp and making the sauce.
• Garlic Cloves and Red Chili Flakes – Aromatics.
• Cherry Tomatoes – I love cherry tomatoes here but in a pinch you can use other sweet and ripe tomatoes.
• White Wine – Gives great flavors.
• Dried Thyme and Fresh Basil – I love fresh basil here.
• Butter – A touch of butter at the end makes the shrimp sauce more delicious.

Shrimp and Polenta Recipe

1. Cook the Polenta: I bring chicken stock and milk to a boil, then add in the ground polenta. I cook it, stirring frequently, for the amount of time listed on the package.

2. Sauté the Shrimp: I heat 1 tablespoon of olive oil in a skillet over medium-high heat. I add the shrimp and sauté them until they’re cooked through, which takes about 5 minutes. Then, I remove the shrimp to a plate.

3. Cook the Aromatics and Tomatoes: I add the remaining 3 tablespoons of oil to the skillet, and once it’s hot, I add the garlic and red chili flakes. I cook them for 1 minute, then add in the cherry tomatoes and cook everything for another 3 minutes.

4. Create the Sauce: I add in the wine, chicken broth, thyme, and basil, then bring it to a simmer, reduce the heat to medium, and cook for 10 minutes.

5. Finish the Shrimp Sauce: I add the shrimp and butter to the skillet and stir until everything is well combined and cook for another 2-3 minutes.

6. Serve: I divide the polenta into four bowls and top each with the shrimp mixture. I garnish with additional basil leaves and serve immediately.

Jason’s Tips

• Shrimp Quality: I always use good quality shrimp since they are the star of the dish. If available, I go with wild-caught.
• Polenta Consistency: I keep an eye on the consistency of my polenta. If it gets too thick, a splash of milk or water brings it back to creamy perfection. The key is to keep stirring for an even, lump-free texture.
• Wine Quality: For the wine, I use a decent white wine that I’d enjoy drinking. If it’s good in the glass, it’ll be great in the sauce.
• Fresh vs Dry Herbs: When it comes to herbs, if I have fresh thyme, I use 1 tablespoon instead of 1 teaspoon dried. Likewise, if I don’t have fresh basil, I use only 1 teaspoon dried. Though I really recommend using fresh basil – it’s hard to beat!

Serving Suggestions

This Italian Shrimp and Grits is a well rounded meal on it’s own with protein, carbs and tomatoes. But it’s nice to have something on the side, especially if serving company.

A nice salad goes great with this dish. I like Caesar, Cucumber Tomato, or Greek Horiatiki.

And wine. Don’t forget that!

Give your next seafood night a little gourmet flair with my delicious shrimp and polenta recipe. It’s easy enough for a weeknight dinner, yet amazing enough to wow guests.

Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!

Shrimp and Polenta, on our Gypsy Plate… enjoy!

More Great Shrimp Recipes
Shrimp Remoulade
Shrimp Primavera
New Orleans BBQ Shrimp
Jerk Shrimp
Shrimp de Jonghe

Shrimp and Polenta

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

My easy Shrimp and Polenta is gourmet restaurant quality, but whips up in about 30 minutes. Great for weeknight dinners, or impressing guests.

Print

Ingredients

Polenta

• 2 cups chicken stock
• 1 cup milk
• 1 cup ground polenta
• 1 cup shredded parmesan cheese

Shrimp

• 4 Tbsp extra virgin olive oil, divided
• 1 pound shrimp, peeled and deveined
• 4 garlic cloves, minced
• ½ tsp red chili flakes
• 1 pint cherry tomatoes, halved
• ½ cup dry white wine
• ½ cup chicken broth
• 1 tsp dried thyme
• 12 fresh basil leaves, chopped + more for garnish
• 2 Tbsp butter
• salt and pepper, to taste

Instructions

Polenta

1. Combine milk and chicken broth in a medium pot and bring to a boil.
2. Slowly stir in polenta. Return to a simmer, then reduce heat to medium low. Cook, stirring frequently, until polenta is fully cooked. Refer to cooking time on package, as it can vary quite a bit depending on the coarseness of the polenta.
3. Remove from heat and stir in parmesan cheese until melted. Note that the polenta will thicken as it sits, you can always stir in a little water or milk if needed.

Shrimp

1. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium high heat. Season the shrimp with salt and pepper, then sauté until cooked through, about 5 minutes. Remove to a plate.
2. Add remaining 3 tablespoons of oil, and once hot add the garlic and red chili flakes. Cook for 1 minute, then add in cherry tomatoes. Cook for 3 minutes.
3. Add in wine, chicken broth, thyme and basil. Bring to a simmer, reduce heat to medium, and cook for 10 minutes.
4. Add shrimp and butter. Stir until well combined. Cook for 2-3 minutes. Taste and adjust for salt.
5. Divide polenta into four bowls and top with shrimp mixture. Garnish with additional basil leaves and serve immediately.

Notes

1. For best flavor, use wild caught shrimp.
2. Polenta is a type of ground cornmeal. If you can't find it, you can substitute it with grits.
3. Keep an eye on the thickness of your polenta. If it gets too thick, a splash of milk or water can bring it back to creamy perfection. The key is to keep stirring for an even, lump-free texture.
4. Be careful not to burn the garlic when you’re sautéing it with chili flakes. Burnt garlic can be bitter.
5. Use a decent white wine that you’d enjoy drinking. If it’s good in the glass, it’ll be great in your sauce.
6. If you have fresh thyme, use 1 tablespoon in place of 1 teaspoon dried. Likewise, if you don’t have fresh basil, only use 1 teaspoon dried. 
7. Leftovers: Store any leftovers separately, as they have different shelf lives. The shrimp mixture can refrigerate in an airtight container for a couple of days. The polenta lasts well up to five days in the fridge. Reheat the shrimp mixture in the microwave, or on the stovetop. The polenta should be slowly reheated on stovetop on a fairly low temperature, along with some extra water, as they will have thickened up.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 618Total Fat 31gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 18gCholesterol 278mgSodium 1791mgCarbohydrates 38gFiber 3gSugar 8gProtein 42g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.