The shrimp and sauce in this recipe are tangy and quite spicy, which makes for a nice contrast with the creamy, cheesy polenta. The recipe calls for putting individual serving bowls in a warm oven, but most porcelain and stoneware should be able to handle this without a problem. Check the manufacturers website or use large ramekins if you're not sure.
- 3 cups vegetable stock
- ½ cup cornmeal
- 2 ounces crumbled gorgonzola
- 4T butter
- ½ pound large shrimp
- 14½ ounce can diced tomatoes
- ½ tsp red pepper flakes
- 1T olive oil
- 3 cloves minced garlic
- ½ cup white wine
Bring the stock to a boil in a large saucepan. Slowly stir in the cornmeal, lower to heat to a very low simmer, and cook for 45 minutes.
Meanwhile, in a medium saucepan, saute half of the garlic and red pepper flakes in oil until fragrant. Add the wine and cook until it is nearly gone. Add tomatoes, and simmer 20 minutes. (Add some of your favorite hot sauce, if desired.) Preheat oven to 225º.
Toss the shrimp with a pinch each of salt, black or white pepper, and sugar. Melt 2T butter in a large skillet on high, saute the remaining garlic about 30 seconds. Add shrimp to skillet in a single layer, cook 2 mins. Remove from heat, flip over, add sauce, and let sit off heat until shrimp cook through.
Ladle polenta into bowls, top with butter & cheese, and bake for 10 minutes. Serve with shrimp and sauce.