This one is a bit more work than my typical recipe, but I think it’s worth it. If you haven’t jumped on the Polenta bandwagon, this will be the perfect attempt at the jump. Fresh, bright, cheesy, spicy, and very filling – you don’t need too much of a good thing to make you feel sate. Crack open a beer, grab your sunnies and give this one a whirl. 🙂
Cheesy Polenta with BBQ’d Corn & Shrimp
- 3 cups milk
- 2 cup water
- 1 cup fine or medium ground cornmeal
- 2 ears BBQ’d corn, remove from ear
- 1 cup cheese (your preference but something sharp)
- 1 tsp smooth Dijon mustard
- Coarse salt & freshly cracked black pepper
- 1/2 cup fresh herbs, chopped (your preference – basil & parsley were my choice)
- 6 skewers of shrimp (61/70 count), tail off, deveined – sprinkled with espellette pepper & salt – BBQ’d until just cooked
- 1/2 a lemon, juiced – the other half for garnish
Bring milk & water to a boil in a heavy sauce pan. Add 1 tsp salt. Pour cornmeal slowly into water, stirring with a whisk. Continue stirring as it thickens, approx. 2 – 3 minutes.
Turn the heat to low, Cook for at least 25 minutes – stirring every 10 minutes or so. If the polenta becomes quite thick, add in 1/2 cup of water or so (up to 1 cup).
Add in charred corn, cheese, Dijon, the juice of half a lemon, and fresh herbs. Stir to combine. Taste, and adjust seasoning.
Serve with a wedge of lemon and a couple skewers of shrimp.
If you make this recipe, be sure to photograph it and tag #allinmoderation. Have fun!