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Close-up of creamy shrimp and grits topped with brown gravy and chopped chives, highlighting the texture of the shrimp and the creamy consistency of the grits.

Shrimp with Polenta & Mushroom Sauce

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Creamy polenta, seared shrimp, and an umami-rich mushroom sauce come together in this cozy dish. Rich, buttery, and deeply savory.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: Californian, Italian
Ingredients Equipment Method Notes

Ingredients
  

Polenta
  • 5 cups Water
  • 1 cup Polenta medium or coarse cornmeal
  • Kosher Salt to taste
  • 2 tablespoon Extra-Virgin Olive Oil
Shrimp
  • 6 small Shrimp peeled and deveined
  • Kosher Salt to taste
  • Olive Oil for cooking
Mushroom Sauce
  • 2 cups Mushroom Stock
  • 1 splash Heavy Cream

Equipment

  • Saucier or saucepan
  • Whisk
  • Small saucepan
  • Skillet

Method
 

Polenta
  1. In a large saucier or saucepan, bring 5 cups of water to a high simmer.
  2. Slowly whisk in polenta. Continue stirring as it comes to a boil.
  3. Reduce heat and stir frequently for 45–50 minutes, until thick and pulling from the sides.
  4. Season with salt and stir in olive oil until glossy and smooth. Add a splash of water or stock if needed to loosen.
Mushroom Sauce
  1. In a small saucepan over medium heat, reduce mushroom stock until thick and syrupy: about 2–3 tablespoons should remain.
  2. Stir in a splash of heavy cream. Taste and adjust seasoning.
Shrimp
  1. Pat shrimp dry and season with salt.
  2. Heat olive oil in a skillet over medium.
  3. Sear shrimp 3 minutes on the first side, flip and cook for 90 seconds. 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. Remove from heat.
To Plate
  1. Spoon a generous layer of polenta into each bowl.
  2. Top with shrimp and a drizzle of mushroom sauce.
  3. Finish with olive oil or flaky salt, if desired.

Notes

Storage: Store the polenta, shrimp, and mushroom sauce in separate airtight containers in the fridge for up to 3 days. Polenta sets firm as it cools, so reheat it over low heat with a splash of water or stock, stirring until it loosens back up. Warm the shrimp gently so it doesn't overcook and toughen.

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