Tomato-Basil Shrimp and Polenta

familystylefood.com

Sherry’s tested recipes

subheading: For the polenta:

5 cups ( 1 l) water OR use 4 cups water and 1 cup milk for creamier polenta

1 ½ teaspoons salt, plus more to taste

1 cup ( 160 g) coarse cornmeal

2 tablespoons ( 30 g) butter or extra-virgin olive oil

¼ cup grated Parmesan cheese plus more for serving

subheading: For the Shrimp:

¼ cup ( 60 ml) extra virgin olive oil

1 pound ( 450 g) extra-large shrimp, peeled and deveined

2 cups ( 300 g) cherry tomatoes, sliced in half

1 cup ( 150 g) chopped red bell pepper

2 tablespoons ( 30 g) finely chopped shallot or onion

2 tablespoons ( 30 g) grated or pressed garlic, about 3 plump cloves

2 tablespoons ( 30 g) fresh lemon juice or dry white wine

½ to 1 teaspoon crushed red chili pepper, to taste

2 cups ( 50 g) fresh basil leaves

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