Pineapple Polenta Squares With Shrimp
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Chicken Broth (low-sodium)1 cup
Polenta2 tbsps
Sage (chopped fresh)12 large
Shrimp (peeled and deveined)1 cup
Extra-Virgin Olive Oil2 cloves
Garlic (minced)1 tsp
Red Pepper FlakeDirections:
1
Make the polenta: Bring the broth to a boil in a saucepan over medium-high heat
2
Gradually whisk in the polenta and cook, whisking, until thick and creamy
3
Season with salt and pepper and stir in the sage and pineapple
4
Brush a 9-inch square baking dish with vegetable oil; add the polenta and spread evenly
5
Press a piece of plastic wrap on the surface of the polenta and refrigerate until firm, at least 1 hour
6
Prepare the shrimp: Puree the pineapple in a blender until smooth
7
Place 1/4 cup of the puree in a bowl (reserve the rest for another use) with the shrimp, olive oil, garlic, red pepper flakes, and salt and pepper to taste
8
Toss, then cover and marinate at room temperature, about 20 minutes
9
Remove the shrimp from the marinade and wrap a strip of prosciutto around each piece
10
Make the sauce: Melt the butter in a small skillet over medium-low heat and cook until brown flecks appear
11
Remove from the heat and stir in the pineapple
12
Preheat a grill or grill pan to medium and brush with vegetable oil
13
Cut the polenta into 12 squares and grill until marked, 2 to 3 minutes per side
14
Grill the prosciutto-wrapped shrimp until the shrimp is pink, 1 to 2 minutes per side
15
Serve the shrimp on polenta squares, drizzle with the butter sauce and garnish with parsley
16
Photograph by Stephanie Foley