Cheesy Polenta, Brussels Sprouts and Garlic Shrimps

20 minutes
40 minutes
4 portions

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!

Ingredients

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

Preparation

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.

Back to recipes list

Pairings

These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
These medium-bodied wines offer supple tannins that often carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).