Shrimp and Fresh Corn Polenta with Marinated Cherry Tomatoes & Fried Basil

Creamy fresh corn polenta topped with seared shrimp, marinated cherry tomatoes, and crispy basil. A peak-summer plate full of texture, flavor, and color.

Why You'll Love Shrimp and Fresh Corn Polenta with Marinated Cherry Tomatoes & Fried Basil

It's everything summer should taste like: vibrant, buttery, and bursting with fresh corn and tomato flavor. Each bite hits creamy, juicy, and crisp.

Tips and Tricks

• Blend the corn polenta until just shy of smooth-those little bits of whole corn pop beautifully.
• Don't overcook the basil-it crisps fast and can burn quickly.

Variations

• Swap shrimp for scallops or grilled halloumi.
• Add a squeeze of lemon to the tomatoes for brightness.

Substitutions

• Use frozen corn if fresh isn't available-just thaw and drain first.
• Swap balsamic for white wine vinegar for a lighter tomato marinade.

Best served with

• A crisp rosé or sparkling water with lime
• Light arugula salad with shaved fennel
• Grilled sourdough to swipe through the bowl

How to Store Leftovers

• Store shrimp and polenta separately in airtight containers in the fridge for up to 2 days.
• Reheat polenta with a splash of water or milk to loosen.m.

Common Questions

Shrimp and Fresh Corn Polenta with Marinated Cherry Tomatoes & Fried Basil

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Creamy fresh corn polenta topped with seared shrimp, marinated cherry tomatoes, and crispy basil. A peak-summer plate full of texture, flavor, and color.

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Prep Time 30 minutes mins

Total Time 35 minutes mins

Course: Dinner, Main Course

Cuisine: Californian, Seasonal

Calories: 1314

Ingredients Equipment Method Nutrition

Ingredients

  

Fresh Corn Polenta

• 2 cups Fresh corn kernels
• 1 ½ cups Whole milk or water
• ½ cup Fine cornmeal
• ¼ cup Parmesan cheese grated
• 2 tablespoon Butter
• Kosher salt x to taste

Shrimp

• 10-12 Large shrimp peeled and deveined
• 1 tablespoon Olive oil
• 1 clove Garlic minced
• ½ teaspoon Smoked paprika
• Kosher salt and pepper

Marinated Cherry Tomatoes

• 1 cup Cherry tomatoes halved
• 2 tablespoon Olive oil
• 1 tablespoon Balsamic vinegar or red wine vinegar
• 1 clove Garlic grated
• Kosher salt

Fried Basil

• 1 handful Fresh basil leaves
• Neutral oil for frying

Equipment

• Large sauté pan
• Saucepan
• Mixing Bowls
• Slotted spoon

Method

 

Marinate the Tomatoes

1. In a bowl, toss halved cherry tomatoes with olive oil, vinegar, grated garlic, and a pinch of salt.
2. Set aside for at least 15-20 minutes to let the flavors meld.

Make the Corn Polenta

1. In a saucepan, combine corn kernels and milk. Simmer for 5 minutes.
2. Transfer to a blender and blend until mostly smooth. Return to pot.
3. Whisk in cornmeal and simmer over low heat for 10-12 minutes, stirring often.
4. Stir in butter, Parmesan, and salt to taste. Keep warm.

Cook the Shrimp

1. Toss shrimp with olive oil, garlic, paprika, salt, and pepper.
2. Heat a pan over medium-high and sear shrimp 1-2 minutes per side until opaque and just cooked through. Set aside.

Fry the Basil

1. Heat neutral oil in a small pan over medium heat.
2. Fry basil leaves for 5-10 seconds until crisp but still green. Remove with slotted spoon and drain on paper towels. Sprinkle with salt.

To Plate

1. Spoon polenta into bowls.
2. Top with shrimp and a generous spoonful of marinated tomatoes.
3. Finish with fried basil and an extra drizzle of tomato marinade.

Nutrition

Calories: 1314kcalCarbohydrates: 148gProtein: 57gFat: 60gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 36gTrans Fat: 0.1gCholesterol: 269mgSodium: 1813mgPotassium: 1680mgFiber: 15gSugar: 36gVitamin A: 2425IUVitamin C: 56mgCalcium: 510mgIron: 7mg

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