Shrimp and Parmesan Polenta

Where did the fall season go in NYC?

One minute it’s humid and summery, then Hurricane Sandy comes barreling through, and then it’s freezing! My poor Californian body is having trouble adjusting. But hey, I guess that’s what heavy coats are for.

Anyways, enough ranting about the weather–that’s just boring. Let’s discuss more interesting, delicious things. Like this shrimp and parmesan polenta.

Polenta is something that initially may seem intimidating (I mean with a fancy name like polenta I was already sensing a challenge); however, it is actually very easy to make, and can be a unique grains option for any meal. Polenta is hearty, simple, and flavorful. The perfect winter dish!

Shrimp and Parmesan Polenta (makes 1 serving)

Ingredients for Polenta

  • 1/4 cup cornmeal
  • 1 Tbsp butter
  • 1/4 cup shredded parmesan cheese
  • 1 cup water

Ingredients for Shrimp

  • 5-6 shrimp, deveined
  • 1-2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 cup pasta sauce
  • 1 bell pepper, chopped
  • 1/2 onion, chopped
  • scallions, chopped (optional)
  • 1 Tbsp chili paste (optional, but completely recommended)


First, pour olive oil into a warm pan. Add in onion, bell pepper and garlic. Stir for 3-5 minutes.  Pour in pasta sauce, chili paste, and scallions. Add shrimp and stir until warm.

In a separate saucepan, boil the 1 cup of water. Pour in cornmeal and whisk, turning the heat down to a simmer. Whisk together until polenta thickens. Remove from heat and transfer into a bowl, stirring in the butter and parmesan cheese until incorporated. Pour shrimp over polenta and enjoy!


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