Shrimp & Polenta

Yield: 4 servings
Time: 30 minutes

3 c milk
1 c heavy cream
1 c chicken stock
1 c stone-ground cornmeal
2 tbsp butter, unsalted
to taste kosher salt
to taste black pepper, fresh ground
2 tbsp extra virgin olive oil
1 ea medium white or yellow onion, minced
1 ea garlic clove, minced
1 lb andouille or hot italian sausage, cut in pieces
¼ c all-purpose flour
2 c fish/seafood or chicken stock
2 ea bay leaves
2 lb large shrimp, peel & deveined
to taste cayenne pepper
½ ea lemon, juiced
kosher salt (to taste)
fresh ground black pepper (to taste)
2 tbsp Italian/flat-leaf parsley, finely chopped
4 ea green onion, sliced

Directions

For the polenta:
Place a 3-quart pot over medium-high heat. Add the milk, cream & chicken stock. Slowly whisk in the cornmeal. When the polenta begins to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon or whisk. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with milk as necessary. Season with salt and pepper.

For the shrimp:
Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; sauté for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the fish/chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper and lemon juice. Season with salt and pepper. Spoon the polenta into a serving bowl. Add the shrimp mixture and mix well. Garnish with parsley and green onion. Serve immediately.