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Grilled shrimp served on a bed of creamy yellow polenta, topped with cherry tomato halves and crispy basil leaves.

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
Cook Time 5 minutes
Total Time 35 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: Californian, Seasonal
Calories: 1314
Ingredients Equipment Method Nutrition Notes

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 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

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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