Cheesy Polenta, Brussels Sprouts and Garlic Shrimps

Cheesy Polenta, Brussels Sprouts and Garlic Shrimps 

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  • 20 minutes

  • 40 minutes

  • 4 portions

Cheesy Polenta, Brussels Sprouts and Garlic Shrimps

This creamy polenta recipe with extra sharp cheddar and Parmigiano Reggiano is served with a mixture of Brussels sprouts and big shrimps. A meal worthy of the finest restaurants in your own home!

Aged cheddars

Ingredients for the cheesy polenta:

  • 250 ml (1 cup) fine cornmeal
  • 500 ml (2 cups) milk
  • 500 ml (2 cups) water
  • 3 tbsp. butter
  • 375 ml (1 1/2 cup) extra sharp Biobio cheddar cheese, grated (aged 1, 2 or 3 years)
  • 60 ml (1/4 cup) Biobio Parmigiano Reggiano, freshly grated
  • Salt and pepper to taste

Ingredients for the Brussels sprouts and shrimps:

  • 15 ml (1 tbsp.) olive oil
  • 15 ml (1 tbsp.) butter
  • 2 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 60 ml (1/4 cup) white wine
  • 500 ml (2 cups) Brussels sprouts, finely sliced, preferably using a mandolin
  • 1 pound raw 16/20 shrimps, peeled (keep tail, if desired)
  • 1 ml (1/4 tsp.) smoked paprika
  • Zest of 1 lemon, grated
  • 15 ml (1 tbsp.) fresh dill, chopped
  • 60 ml (1/4 cup) pine nuts, grilled
  • Salt and pepper to taste

In a heavy-bottomed pot, bring water to a boil and add a good pinch of salt. Sprinkle in the cornmeal, whisking continuously.

Cook for 30 minutes over low heat, frequently stirring with a wooden spoon. Remove from heat, add butter and cheese and mix thoroughly until cheese melts.

In the meantime, soften the shallots in a skillet with oil and butter for 5 minutes. Add the garlic and continue cooking for another minute. Deglaze with white wine.

Add the Brussels sprouts, shrimps and smoked paprika. Continue cooking for another 5 minutes or until shrimps are cooked. Remove from heat, add the dill and lemon zest and adjust seasoning.

If the polenta tends to set and seems to be thickening, add a little bit of warm milk.

Serve the polenta right away in deep dishes, and distribute the Brussels sprouts and shrimp mixture over the polenta. Sprinkle with grilled pine nuts and drizzle with olive oil.

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