I purchased some polenta at the store on a whim, and I’ve been meaning to make use of it. This was my first attempt, and I used instant polenta, but next time I will make it the old-fashioned way. The sauce was really flavorful and simple, and the polenta was a welcome change from pasta.

Polenta with Shrimp

For the polenta:
1 lb. tube of instant polenta
1 c milk
kosher salt
black pepper
1/4 c grated parmesan

For the shrimp:
1 T olive oil
1/2 onion, diced
2 cloves of garlic, minced
kosher salt
1/4 tsp red pepper flakes
14 oz can diced tomatoes
1 T butter
1/2 lb shrimp
7-8 leaves of basil, finely chopped

Prepare the polenta according to the package directions. I heated mine on the stove, stirring constantly, and added parmesan at the end.

To make the shrimp, heat the olive oil in a large skillet over medium heat. Add the onion and saute for a few minutes until it begins to soften. Add the garlic and red pepper flakes, then season with salt. Saute for two more minutes.

Add the diced tomatoes and butter. Bring to a simmer and cook for 15 minutes. Add the shrimp and basil at the very end, and continue to cook until the shrimp turns pink.

Serve the shrimp and tomato sauce over the polenta.