Foodie Fridays: Pomodoro Shrimp with Creamy Corn Polenta

Unlike my husband, I have never been a big fan of shrimp and grits, a popular specialty here in our neck of the South.  However, when I saw the recipe for Basil Pomodoro Shrimp with Creamed Corn Polenta on the Half Baked Harvest website, I decided to to give it a try even though it sounded suspiciously similar to our local version.  I modified the recipe a bit based on what I had on hand, and used a different recipe for the polenta since I did not have the instant type (a variation of the recipe for Creamy Corn-Studded Polenta from Epicurious).  I did not have any wine open except for some port, but it was an excellent addition to this dish.  I think sherry or marsala would work as well, or of course the white wine or chicken stock suggested in the original recipe.

One bite of the resulting dish and I grudgingly have to admit that I may have been wrong about shrimp and grits all these years.  It helps that the tomatoes and basil in the sauce are fresh, and the addition of corn to the polenta provides some needed crunchy texture.  I thought about adding cheese, but it really did not need any.  Even though there are several steps to this recipe it only took about an hour to make.  This will be a great recipe to make when the weather turns cooler, and I will definitely make this again!

Pomodoro Shrimp with Creamy Corn Polenta

For the shrimp:
3 T. olive oil
1/2 tsp. salt
1 lb. medium shrimp (51-60 per lb.) shrimp, peeled and deveined
4 C. (2 pints) grape tomatoes, halved if large
2 cloves garlic, minced
1/2 C. port (or any wine you have open, or chicken stock)
1/2 C. water
1/2 tsp. Wondra flour (optional)
1/2 C. fresh basil, roughly chopped

For the polenta:
2 C. whole milk
2 C. water
1/2 tsp. salt
1 C. polenta
2-3 C. fresh or thawed frozen corn kernels
2 T. butter

For the shrimp: Heat 1 T. olive oil in a large skillet over medium heat.  Add the shrimp and 1/4 tsp. salt and cook 2-3 minutes per side, until pink and just cooked through.  Remove to a bowl.

Add the remaining oil to the pan.  Add the tomatoes and 1/4 tsp. salt and cook until they soften and burst, about 15 minutes.  Stir in the garlic and cook one minute longer.  Add the stock or wine plus the water and continue to cook for another 15 minutes, until the liquid cooks down and the sauce thickens.  If the sauce is still too thin, add about 1/2 tsp. Wondra flour to thicken the sauce.  Remove the skillet from the heat and stir in the shrimp and basil.  Set aside.

For the polenta: Heat the milk, water, and salt in a large saucepan until the liquid comes to a boil.  Slowly whisk in the polenta, stirring constantly to prevent lumps (some small lumps may form, but they will disappear as the polenta cooks).  Reduce the heat to medium-low and cook for 10 minutes, stirring frequently.

Add the corn.  Increase the heat and bring to a boil.  Reduce the heat to medium-low and cook for about 10-15 minutes until the polenta is soft, thick, and creamy, stirring often.  Remove from the heat and stir in the butter.  Allow the polenta to cool a bit (it gets thicker and creamier as it sits).

Spoon a serving of polenta into a bowl.  Reheat the shrimp slightly if needed and spoon a serving over the polenta.  Serves 4.

Note: I would recommend halving or at least piercing the tomatoes before cooking them, because when the whole ones start to burst in the pan hot oil will go flying everywhere!  If you have a splatter screen, you may want to use it.