Roasted Bell Pepper-Sweet Corn Polenta with Shrimp and Red Pepper Sauce

Oh polenta, my pantry will never go without your company ever again.

My boyfriend and I made polenta for the first time this weekend, and it was a definite keeper for the recipe box. The entire meal came out more delicious than I expected. And not only was it tasty, but it was also super easy.

This meal was also a bit of a splurge for me. The shrimp alone was $10, but of course you could find cheaper shrimp or just omit. The spotlight definitely shines on the polenta here. There’s a great texture and sweetness from the corn, and the roasted bell peppers offer a subtle tartness and beautiful color. I just loved it all, and I thank Jersey Bites for it.

The entire costs set me back about $22, and it was worth every single penny.

Ingredients for 2:

  • 1 tablespoon olive oil
  • ¼ cup chopped red onion
  • 2 tablespoons honey
  • ¾ cup roasted red peppers, drained and left whole
  • ¼ cup chicken stock
  • ¼ cup heavy cream
  • 1 tablespoon tomato paste
  • ½ pound large shrimp, peeled and deveined
  • Cayenne
  • 2 cups milk
  • ½ cup polenta
  • 2 tablespoons butter
  • ½ cup shredded Manchego cheese
  • ½ cup frozen corn kernels
  • 1/4 cup roasted red bell pepper, finely chopped
  • Salt and pepper

In a bowl, combine the shrimp, salt, pepper, cayenne, and 2 tablespoons olive oil. Cover and refrigerate.

For the sauce:

Heat some olive oil in a saucepan on medium heat. Add red onion and cook for 2 minutes. Then add honey and cook for another minute.

In a food processor, add the whole peppers, stock, cream, tomato paste and onion mixture. Pulse until smooth.  Transfer back into saucepan and bring to a boil on medium heat. Cook 10 minutes or until sauce is slightly thickened.  Keep warm.

For the polenta:

In a medium saucepan, bring milk and salt to simmer. Whisking constantly, add polenta in thin stream.  Stirring frequently, cook for 10 minute.  Reduce heat to low, cover, and simmer for another 10 minutes, stirring occasionally.  Remove from heat.  Stir in butter, corn, cheese and chopped bell pepper until well mixed.  Keep warm.

For the shrimp:

Heat a grill pan to medium-high heat for a few minutes. Add the shrimp in a single layer and cook for 2 minute and flip. Cook for another minute and remove pan from heat.

To assemble, spoon half the polenta onto a plate and top with half the shrimp. Drizzle as much sauce as desired. Repeat with the remaining ingredients. Serve immediately.

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Published in: on April 4, 2011 at 7:07 am  Leave a Comment  
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