Italian Polenta Pots with Shrimp and Basil Pesto

Summary

Yield
SourceAdapted from Adore Foods Polenta Squares with Garlic Shrimp and Spinach Pesto
Prep Time5 minutes
CategoryAppetizers
CuisineItalian
TagsShrimp, polenta, parmesan, grits, basil

Description

Ingredients

  • 4 cups reduce sodium chicken broth
  • 1 cup stone ground grits or polenta (Palmetto; Anson, Red Mill)
  • 1/4 cup havarti cheese
  • 2 tbsp Butter no salt
  • 3 tbsps olive oil
  • 3 cloves garlic (large), minced
  • 1 lbs frozen, devined, unshell raw shrimp 16/20 count
  • 2 cups fresh basil chopped
  • 1/4 cup pine nuts
  • 1/2 lemon (use juice)
  • 1 tsp lemon zest
  • 1/2 cup grated parmesan cheese
  • salt & pepper to taste

Instructions

Preparation

  • Shell shrimp, and remove tails.  If you don't have 20 shrimp, add more.  The idea is to have two shrimp on each Polenta pot.
  • Preheat Oven - if you need to keep polenta warm while preparing food
  • If using prepared pesto - skip pesto steps

 

Polenta/Grits

Mix Polenta/Grits and Chicken Broth together in a non-stick pan over high heat till it comes to a boil, then cover and turn down to a simmer (low) and cook 25 to 35 minutes.  Stirring every few minutes.  Once the Polenta thickens add 2 tablespoons of butter and 1/4 cup of cheese.  Stir until well mixed, add salt and pepper remove from heat and keep covered.

 

Shrimp

Add 3 tablespoons of olive oil and garlic to saute pan, heat until fragrant - add shrimp in single layer and cover for 3 minutes, then flip shrimp and cover. About 6 minutes end to end.  Check and make sure shrimp is opaque to ensure they are cooked.  Salt and Pepper to taste

Pesto

In food processor, add basil* leaves, pine nuts, lemon juice and zest. Pulse processor and add 1/3 cup oil slowly once mixed, stir in 1/2 cup of parmesan cheese.

Serve

  • Add warm polenta/grit mixture into ramkin (serving spoon) - you can warm in oven
  • Add tablespoon of pesto to top of polenta ramkin pot
  • Add two shrimp on top of the pesto on top of polenta ramkin pot
  • Salt and Pepper to taste
  • Garnish with tuffle oil, and thyme

 

 

Notes

You can make pesto out of argula, spinach or kale

You can purchase fresh pesto and use that for a short cut

You can spread out grits or polenta and once it sets, cut into squares and bake at 350 for 20 minutes
 and follow serve instructions

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