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
Method
Marinate the Tomatoes
- In a bowl, toss halved cherry tomatoes with olive oil, vinegar, grated garlic, and a pinch of salt.
- Set aside for at least 15–20 minutes to let the flavors meld.
Make the Corn Polenta
- In a saucepan, combine corn kernels and milk. Simmer for 5 minutes.
- Transfer to a blender and blend until mostly smooth. Return to pot.
- Whisk in cornmeal and simmer over low heat for 10–12 minutes, stirring often.
- Stir in butter, Parmesan, and salt to taste. Keep warm.
Cook the Shrimp
- Toss shrimp with olive oil, garlic, paprika, salt, and pepper.
- 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
- Heat neutral oil in a small pan over medium heat.
- 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
- Spoon polenta into bowls.
- Top with shrimp and a generous spoonful of marinated tomatoes.
- Finish with fried basil and an extra drizzle of tomato marinade.