Grilled Shrimp With Polenta
Polenta, an italian specialty now found on menus from coast to coast, is either served soft or cooled, then sliced and fried or baked. Chef randy windham's recipe for soft polenta topped with pesto-marinated grilled shrimp is comfort food elevated to a new level of flavor. For a hearty lunch or simple dinner menu, double the portions and accompany with a green salad, italian country bread and a dish of oil-cured black olives. Recipe by chef randy windham of the bistro at maison de ville, new orleans, louisiana.
Steps
---to make the pesto---.
In a food processor , pure the basil leaves , garlic , pine nuts , salt and cheese until smooth.
With the motor running , add oil in a slow , steady stream.
Pour into a medium bowl , add the shrimp and marinate at room temperature for 30 minutes.
---to make the polenta---.
In a large , heavy saucepan , stir the water , milk and cornmeal together.
Cook over low heat until thick , stirring constantly , about 25 to 30 minutes.
Stir in the butter and cheese.
Season to taste with salt and pepper.
---the finale---.
Grill the shrimp over medium coals for 2 to 3 minutes on each side.
Divide the polenta among 4 large flat-rimmed soup dishes.
Place shrimp on top and sprinkle with balsamic vinegar and flavored oil.
Sprinkle with parmesan cheese and chives.
Ingredients
basil, garlic, pine nuts, salt, parmesan cheese, olive oil, shrimp, water, milk, polenta, unsalted butter, salt & freshly ground black pepper, balsamic vinegar, basil olive oil, fresh chives