Italian Polenta Pots with Shrimp and Basil Pesto

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