Cornmeal Polenta with Shrimp

Name: Cornmeal Polenta with Shrimp
Yield: 8
Ingredients: For the polenta,; 2 cups of cooked cornmeal grits (310 g); 6 cups of water (1.4 liters); 1 tablespoon of salt; For the sauce; 1 medium onion, diced (100 g); 4 cloves of garlic, minced; 500 g of cooked shrimp without shells; 1/2 teaspoon of salt; 1/4 teaspoon of red pepper flakes; 1/4 cup of chopped fresh cilantro; 2 tablespoons of olive oil

1
2
For the polenta,
3
2 cups of cooked cornmeal grits (310 g)
4
6 cups of water (1.4 liters)
5
1 tablespoon of salt
6
For the sauce
7
1 medium onion, diced (100 g)
8
4 cloves of garlic, minced
9
500 g of cooked shrimp without shells
10
1/2 teaspoon of salt
11
1/4 teaspoon of red pepper flakes
12
1/4 cup of chopped fresh cilantro
13
2 tablespoons of olive oil

Ingredients

1
2
For the polenta,
3
2 cups of cooked cornmeal grits (310 g)
4
6 cups of water (1.4 liters)
5
1 tablespoon of salt
6
For the sauce
7
1 medium onion, diced (100 g)
8
4 cloves of garlic, minced
9
500 g of cooked shrimp without shells
10
1/2 teaspoon of salt
11
1/4 teaspoon of red pepper flakes
12
1/4 cup of chopped fresh cilantro
13
2 tablespoons of olive oil

Directions

1
Prepare the polenta: In a large saucepan or pot, dissolve the cornmeal grits in water and season with salt
2
Bring to high heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and comes away from the sides (about 10 minutes)
3
Pour into a serving dish and reserve
4
Prepare the sauce: In a medium saucepan over high heat, combine all ingredients and cook, stirring occasionally with a wooden spoon, until almost all the liquid has evaporated (about 15 minutes)
5
Remove from heat
6
Distribute the sauce over the reserved polenta and serve immediately
7
220 calories per serving
8
A pale yellowish color, like Argentine Norton Sauvignon Blanc 98 ($12) or Villa Montes Sauvignon Blanc 98 ($9)