I had some leftover cornmeal from the ugly creamy polenta dish last time and I found another recipe that involved polenta and shrimp. I already loved the taste of it when it was still cooking.
I love it. It’s so delicious and it’s not too heavy either with all the cheese, cornmeal, and milk. I’m going to make this more often now, it’s not too complicated either, another favorite!
[100% organic & wild Gulf shrimp]
- 2 cups skim milk
- ¾ cup chicken broth
- 1 cup cornmeal
- ¼ tsp salt
- 1 cup shredded Parmesan cheese
- 2 TBS butter
- ¼ cup chopped curly leaf parsley
- 1 TBS lemon juice
- 2 large eggs, lightly beaten
- 1 lb shrimp, peeled and chopped into pieces
Preheat oven to 375ºF. Combine milk and broth in saucepan and heat to boiling. Add cornmeal to saucepan in steady stream, whisking constantly, add salt and stir until polenta thickens. This can take anywhere from 5-15 minutes, depending on your corn meal. Reduce heat and add cheese and butter, stirring until combined and melted. Stir in parsley, lemon juice, eggs and shrimp. Spoon into greased casserole dish and bake for 25 minutes.
*Adapted from Framed.