Chili Shrimp over Polenta

The juxtaposition of spicy shrimp and round-flavored creamy polenta and white sauce is sublime.  The crisp-crunch of a pepper stir fry, gives yet another contrast to the smooth mouthfeel of the shrimp and polenta.
1/2 lb large shrimp, shelled
1/2 tsp chili powder
1/4 tsp cumin powder
1/4 tsp red chili flakes

Polenta:
2-1/4 cups broth (chicken or vegetable)
1/4 cup coarse corn grits
1/4 white corn grits
1 cup jalapeño jack cheese, grated
1/2 tsp garlic powder
1/4 tsp red chili flakes

Sauce:
1-1/2 Tbsp corn starch
2 Tbsp water
1/2 cup white wine
1/2 cup half and half
1/2 cup salsa verde

Toss the shrimp with the chili powder, cumin and red chili flakes in a bowl. Set aside.

Get the polenta simmering. Bring broth to a boil in a medium pot and stir in the grits. Lower heat to a simmer. When the grits thicken (after about 5 minutes) add the cheese, garlic and chili. Cover and keep warm, stirring often and adding water as necessary to maintain a smooth polenta.

Meanwhile, get the sauce cooking. Mix the corn starch with the water in a small bowl. Bring the wine and half and half to a gentle boil in a small pot. Whisk in the cornstarch mixture and bring to a boil. Add the salsa verde and whisk to combine nicely. Set aside.

Now finish. Heat a dash of olive oil in a large skillet over very high heat. Toss in the shrimp and brown/blacken them quickly, shaking and stirring with attention.

Plate. Pour a portion of polenta on a plate and top with the shrimp. Garnish the shrimp with some sauce and serve the remaining sauce on the side.

Serves 4.

Cook’s Note: Serve with a crisp veggie stir fry - here I did peppers, onions, heirloom tomatoes and fresh thyme.