Sweet Corn Polenta with Shrimp
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
403 kcal
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Course
Main Course
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Cuisine
Mediterranean
Sweet Corn Polenta with Shrimp
Description
This recipe features a base of sweet corn polenta made by simmering yellow cornmeal with a mixture of whole milk, water, and fresh corn kernels for natural sweetness. The polenta is constantly whisked while adding the cornmeal to prevent lumps, then gently simmered until thickened. Butter and an Italian cheese blend are stirred in just before serving for richness and a creamy finish.
The shrimp are cooked separately by sautéing in butter with minced garlic and smoked paprika, delivering a light spice and garlic aroma. When done, the shrimp turn translucent and curl slightly, retaining tenderness. A bit of reserved corn kernels warmed prior serves as a fresh garnish, offering texture contrast alongside the creamy polenta. Drizzling pan juices over shrimp enhances flavor integration.
The dish is best served hot in bowls, with the polenta providing a smooth, buttery base and the shrimp adding a lightly spiced, meaty topping. The fresh parsley garnish brightens the presentation. This combination offers a rich mouthfeel from the cheese and butter balanced by the natural sweetness of corn and the savoriness of shrimp.
Ingredients
sweet corn polenta
- 2 cups milk whole
- 2 cups water
- 1 tsp salt plus more to taste
- 1 cup yellow cornmeal or instant polenta
- 3 ears corn kernels kernels removed, divided, about 3 cups
- 1 cup Italian cheese blend shredded
- 4 Tbsp butter
- parsley minced
shrimp
- 12 medium Shrimp a little over 1/2 pound
- 2 Tbsp butter
- 1 clove garlic minced
- salt
- smoked paprika
Instructions
- Bring the milk, water, salt, and 2 cups of corn kernels to a simmer in a heavy bottomed pot. Microwave the final cup of kernels for a minute and a half on high, and then set aside for garnish.
- While the pot is heating, melt the butter in a medium skillet and add the shrimp, garlic, and paprika, along with a pinch of salt. Sauté the shrimp, flipping once, just until it turns translucent and begins to curl. Set aside.
- Once you start to see steam rising from your pot, add the cornmeal in a light steady stream, while whisking constantly to avoid lumps. When all the cornmeal has been added, let the pot come to a bubble (still gently whisking!) and then turn down the heat to low and partially cover the pot to prevent splatters.
- Simmer very gently for about 3-5 minutes, stirring often. Turn off the heat and stir in the cheese and butter.
- Serve the hot polenta in bowls topped with the reserved corn and shrimp. Drizzle the pan juices over the shrimp and garnish with the reserved corn kernels, parsley and some fresh cracked pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 19g | 38% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 120mg | 40% |
| Sodium | 682mg | 28% |
| Potassium | 424mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 787IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 267mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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