Fresh20: Shrimp on parmesean polenta

INGREDIENTS
For parmesan polenta
1 cup milk
¾ cup water
2 cups low sodium chicken or
vegetable broth
1 cup yellow cornmeal (do not use
fine ground cornmeal; it is too thin
and will produce a sticky finish)
½ cup parmesan cheese, grated
¼ teaspoon kosher salt
¼ teaspoon pepper
For green bean ragout & shrimp
½ pound trimmed green beans, cut in
half
2 Tablespoons olive oil
1 pound medium shrimp, peeled and
deveined
¼ medium yellow onion, thinly sliced
1 garlic clove, minced or pressed
1 – 15 ounce can organic, no salt
added diced tomatoes.
½ teaspoon kosher salt
¼ teaspoon black pepper
Freshly grated parmesan cheese for
garnish


MADE AHEAD
• Trim green beans
DIRECTIONS
For parmesan polenta
1. Heat a medium sauce pot over medium/high heat; add in milk,
water, and broth ‐ bring to a simmer.
2. Reduce heat to medium low, sprinkle in cornmeal, and whisk
to avoid clumping.  Stir often with a wooden spoon for about
20 minutes or until texture is smooth and grains are not
noticeable to the palate.
3. Stir in cheese, salt and pepper; serve warm.  
If polenta becomes too thick, water can be added a little at a time to
thin out or for reheating
For green bean ragout & shrimp
1. Heat a pot of water and bring to a boil with a pinch of salt. Add
in green beans and cook for 1 minute, drain and set aside.
2. Heat a large, nonstick sauté pan over medium heat; add in oil,
and once hot add in shrimp, green beans, onion, and garlic.
Stir over medium heat for 2‐3 minutes.  
3. Add in tomatoes and season with salt & pepper. Reduce heat
to a simmer and cook for an additional 5 minutes.
4. Serve warm over a bowl of parmesan polenta – garnish with
fresh parmesan cheese.

recipe from thefresh20.com