A Quickie

My first effort at polenta (Italian grits–my apologies to my Italian friends) was last night. Can’t believe I’ve never made it before, but here’s the recipe.

Shrimp and Tomato Polenta

Saute in 2 – 3 tsp. olive oil:

1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped

Add and saute on low heat for a minute or so:

1 finely chopped cherry pepper or other hot pepper to taste. (Tip: Do NOT try eating cherry pepper seeds on their own, or if you do, do not allow seeds to touch your lips. If you do, add an additional 15-20 minutes to your cooking time to allow you to run water over your mouth, drink buttermilk, and try various other remedies to stop the pain.)
4 – 5 cloves garlic, minced

Add salt, pepper, and chopped fresh oregano and basil, neither of which I had but which would have been good. I had to settled for dried, tasteless parsley that I should just throw out.

Add 1/4 – 1/2 c heavy cream or half and half.

Add pureed tomatoes or sauce. Add water until sauce is thinned to your liking.

Add 1 lb. cooked shrimp. Serve over hot polenta, cooked until just soft.

Will try to add more info on polenta later–just wanted to get the recipe written!

2 thoughts on “A Quickie

  1. I had some leftover grits last night for supper. A good way to reheat grits is to stir in some boiling water, then bring that mixture up to temperature.Is polenta really the same as grits?

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