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

5 from 1 vote

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

Cook Time 5 minutes mins

Total Time 35 minutes mins

Servings: 2

Course: Dinner, Main Course

Cuisine: Californian, Seasonal

Ingredients Equipment Method Notes

Ingredients

  

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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 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. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. 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.

Notes

Storage: Store the polenta, shrimp, and marinated tomatoes separately in the fridge for up to 2 days. Polenta firms up as it cools, so reheat it with a splash of milk or water over low heat, stirring until loose again. The shrimp is best warmed gently to avoid turning rubbery, and skip storing the fried basil altogether, fry it fresh right before serving since it loses its crunch within minutes.

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