Shrimp and Polenta
Cheesy polenta and sausage ragu topped with shrimp. The creamy goodness of the polenta and the tomato based sauce make this the ultimate Italian comfort food.
Ingredients
- 2 tbsp olive oil divided
- ½ yellow onion diced
- 3 cloves garlic minced
- 1 lb hot Italian Sausage
- 2 tbsp tomato paste
- 2 tbsp sun dried tomato
- 8 oz tomato sauce
- 1 can san marzano tomatoes
- 1 tbsp Italian seasoning
- 1 lb Shrimp
- 2 tbsp butter divided
- 1 tsp garlic powder
- 1 tsp parsley diced fresh or dried
- 1 tbsp lemon juice fresh squeezed
- 1 yellow onion sliced
Polenta
- 6 cups chicken broth
- 2 cups corn meal polenta
- ½ cup ricotta cheese
- ½ cup shredded parmesan
Instructions
Ragu
- Heat 1 tbsp. olive oil in a large pot. sauté diced onion and garlic until translucent.
- Add sausage to onions and garlic and brown.
- Add tomato paste, sundried tomatoes, tomato sauce, italian seasoning and salt to taste. Stir together and add the whole San Marzano tomatoes, squeezing by hand as you add them.
- Stir well and simmer on low for at least 30 minutes. Stirring frequently.
Polenta
- Add 6 cups chicken broth to a large pot and bring to a boil. Once boiling add 2 cups of corn meal. Stir well and simmer for 30 minutes.
- When the water is completely absorbed, removed from heat and fold in ricotta and parmesan.
Shrimp topping
- In a small sauce pan heat 1 tbsp butter. Add sliced onions and cook on low heat for about 30 minutes.
- While onions are cooking, remove the shells and tails from shrimp. Place on paper towel to remove excess liquid. Put shrimp in a medium bowl and toss with garlic powder, parsley and lemon juice.
- In a large skillet, cook the shrimp until pick. Remove from heat immediately.