Shrimp with Fried Polenta Cakes Recipe | Yummly
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Shrimp with Fried Polenta Cakes

INGRIDSTEVENS
15Ingredients
105Minutes
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Description

Garden and Gun

Ingredients

US|METRIC
4 SERVINGS
  • 1 pint cherry tomatoes
  • 4 tablespoons olive oil (divided)
  • 1 lb. ‘Nduja or spicy fresh sausage, such as chorizo or andouille
  • 1 cup red onion (sliced into petals)
  • 2 cups white wine
  • black pepper (to taste)
  • 4 cups baby spinach (packed)
  • 1 pound shrimp (fresh wild Atlantic, peeled and deveined)
  • 6 ounces butter (chilled and diced)
  • salt (to taste)
  • 8 cakes (fried polenta, recipe follows)
  • 3 cups water
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup polenta (or grits)
  • canola oil (for frying)
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    Directions

    1. Preheat oven to 350ºF. Toss tomatoes with 2 tablespoons olive oil in a shallow ovenproof dish that can hold the tomatoes in a single layer. Roast for 30 to 45 minutes, or until tomatoes collapse and begin to caramelize. (This can be done a day ahead. Bring tomatoes to room temperature before using.)
    2. Heat a large shallow sauté pan over medium-high and add remaining 2 tablespoons olive oil, meat, and onions, breaking up the mixture with the edge of a spoon if necessary. Sauté until onions soften and meat is well browned, about 5 or 6 minutes. Add the white wine and a couple of grinds of black pepper; bring to a boil and cook until it is reduced by almost half. Stir in the roasted tomatoes, spinach, and shrimp, and cook for 2 or 3 minutes, until shrimp is just cooked through. Add butter and stir to make the sauce glossy. Salt as needed.
    3. Spoon mixture over polenta cakes and serve immediately.
    4. Polenta Cakes: Combine water and salt in a saucepan and bring to a boil. Slowly whisk in polenta, reduce heat to a low simmer, and cook for 20 to 25 minutes, stirring frequently and adding water if needed to keep the consistency thick but easy to stir. Pour polenta into a lightly oiled loaf pan and refrigerate until cold and hard, about 2 hours or overnight.
    5. When polenta has cooled, invert the pan onto a cutting board and slice the polenta into 8 even pieces. To fry, use a countertop deep fryer or add at least 3 inches of oil to a heavy saucepan and heat to 350ºF. Fry cakes 2 or 3 at a time until they are golden brown, about 4 minutes. Remove to a paper-towel-lined plate and keep warm until ready to serve.

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