Directions: |
Directions:Cook the shrimp in a hot pan with olive oil and garlic, about two minutes per side. Remove the shrimp from the pan and set aside. Cook the chorizo in the same pan until brown, you can add chopped onions or peppers or any veggie you like while cooking the chorizo. Drain the chorizo if you wish when it’s cooked. While the chorizo is cooking take the corn and broil it in the oven until it is charred a little, watch and stir it often because it can burn quickly. When the chorizo is cooked add the corn and halved cherry tomatoes to the pan and cook until the tomatoes soften and release their juices. Add about 2 cups of broth to the pan and season with salt, pepper, onion powder, garlic powder and paprika I use about 2 Tablespoons of paprika, but add to your liking. Bring this to a simmer and let it simmer on low for about 20 minutes for the flavors to come together. Turn off the heat and add the shrimp to the pan.
For firm polenta use 4 cups broth; for soft polenta use 5 cups broth. Bring broth to a boil in a medium-size heavy saucepan over high heat. Pour cornmeal slowly into broth, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or keep covered to, keep warm for up to an hour or so. If it thickens just add a little fluid to thin it out.
Serve over the hot polenta, that’s why you want the liquid with the chorizo and veggies. |
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