Grilled Polenta Squares with Shrimp

featured in summer

kenyonteam

Grilled Polenta Squares with Shrimp

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

Jul 24 - 30m cook

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)

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

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.

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.

Grilled Shrimp: Meanwhile, toss together shrimp, oil, thyme, lemon zest, salt and pepper. Let stand for 10 minutes.

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.

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.