Grilled Polenta Squares with Shrimp

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Grilled polenta makes wonderful crostini to serve as appetizers. Paired with grilled shrimp, it’s a heavenly combination for your taste buds!

 

Grilled-Polenta-Squares-w-Shrimp-014
shrimp
Prep time:

10m

Cook time

30m

Total time

40m (+ 4h marinating time)

Makes

12ppl

Ingredients

Instructions

Polenta

reduced-sodium chicken broth:
1 1/2 cups
milk:
1 1/2 cups
fine-grind cornmeal:
1 cup
parmesan cheese:
1/3 cup
frozen corn kernels, cooked:
1/3 cup
finely chopped fresh parsley:
2 tbsp
red chili flakes:
1/4 tsp
olive oil:
2 tbsp

Grilled Shrimp

peeled deveined shrimp, tail removed (16 to 20 count):
12
olive oil:
2 tbsp
finely chopped fresh thyme:
1 tbsp
lemon zest:
1 tsp
each salt and pepper:
1/4 tsp
unsalted butter, melted:
1/4 cup
finely chopped fresh chives:
4 tsp
  1. Polenta: In saucepan, bring broth and milk to boil. Add cornmeal slowly, whisking constantly to help avoid lumps. Reduce heat to medium-low; cook polenta, stirring frequently, for 15 to 20 minutes or until tender and thickened enough to mound on a spoon. Remove from heat. Stir in Parmesan, corn, parsley, and chili flakes.
  2. Scrape polenta into well-greased 8-inch baking pan; smooth top. Let cool completely. Remove from pan; cut into twelve 2-inch squares, reserving remaining polenta for another use. Brush polenta squares with oil.
  3. Grilled Shrimp: Meanwhile, toss together shrimp, oil, thyme, lemon zest, salt and pepper. Let stand for 10 minutes.
  4. Meanwhile, add 1 cup water to drip tray of Frontier Portable Grill. Preheat grill for 5 to 9 minutes on medium high. Place polenta squares on grill; cover and grill for about 3 minutes per side or until well marked. Reduce heat to medium. Place shrimp on grill; cover and cook for 2 to 3 minutes per side or until cooked through.
  5. To serve, place 1 grilled shrimp on each grilled polenta square. Mix melted butter with chives and drizzle over each square.
  • tip: Make polenta 1 day in advance. Cover and refrigerate.
  • tip: Leftover polenta can be pan-fried on the griddle with eggs for an easy breakfast or used as crostini with a slice of prosciutto as a snack.

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