Creamy Corn Polenta with Shrimp and Tomatoes
Sweet, savory, and full of warmth from garlic, shrimp, and ripe tomatoes over creamy corn polenta.
Equipment
- Medium saucepan
- Blender
- Small skillet or sauté pan
- Medium skillet or frying pan
- Mixing spoon or spatula
- Knife & cutting board
- Measuring cups & spoons
- Citrus squeezer or fork
Ingredients
For the corn polenta:
- 2 cups fresh sweet corn kernels about 3–4 ears of corn
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- ½ cup water
- salt & pepper to taste
For the tomato topping:
- 5 pcs medium tomatoes
- 2 cloves garlic minced
- 1 tbsp olive oil
- salt & pepper to taste
For the shrimp:
- 10 pcs shrimp peeled and deveined
- ½ tsp paprika
- 1 tbsp olive oil
- basil for garnish
Instructions
Make the corn polenta.
- In a medium saucepan, add the corn kernels and 1/2 cup water. Cook over medium heat for 5–7 minutes, stirring occasionally, until softened.
- Transfer the cooked corn to a blender or use an immersion blender and puree until smooth.
- Return the pureed corn to the pan over low heat. Stir in butter and Parmesan cheese until melted and creamy.
- Season with salt and pepper to taste. Keep warm.
Prepare the tomato topping.
- Heat 1 tablespoon olive oil in a small pan over medium heat.
- Add garlic and tomatoes, season with salt and pepper, and cook for 5–7 minutes until softened but still slightly chunky. Set aside.
Cook the shrimp.
- Pat shrimp dry and season with paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add shrimp and cook for 2–3 minutes per side until pink and opaque.
- Remove from heat.
Assemble the dish.
- Spoon creamy corn polenta onto plates.
- Top with the garlic-tomato mixture.
- Arrange shrimp on top and drizzle any pan juices over the dish.
- Garnish with extra Parmesan or basil, if desired.