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Amy

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.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Method

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

Method
 

Ragu
  1. Heat 1 tbsp. olive oil in a large pot. sauté diced onion and garlic until translucent.
  2. Add sausage to onions and garlic and brown.
  3. 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.
  4. Stir well and simmer on low for at least 30 minutes. Stirring frequently.
Polenta
  1. 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.
  2. When the water is completely absorbed, removed from heat and fold in ricotta and parmesan.
Shrimp topping
  1. In a small sauce pan heat 1 tbsp butter. Add sliced onions and cook on low heat for about 30 minutes.
  2. 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.
  3. In a large skillet, cook the shrimp until pick. Remove from heat immediately.