Smith's Chef Jeff Jackson's recipe for Sweet Corn Polenta and Shrimp recipe.
For the Polenta:
2 1/2 c. whole milk
2 1/2 c. chicken broth
1 tsp. kosher salt + 1/4 tsp. pepper
1 c. cornmeal or instant polenta
2 ears corn, kernels removed
1 c. shredded Italian cheese blend
4 Tbsp. butter
Chopped fresh parsley
For the Shrimp
1 lb. large shrimp
1 ear corn, kernels removed
4 Tbsp. butter
1 tsp. garlic, minced
1/4 tsp. kosher salt + 1/4 tsp. pepper
1/4 tsp. smoked paprika
Directions
1. For the polenta, add the milk, broth, and corn to a heavy pot over high heat. Bring to a boil. Once it boils, whisk in the cornmeal until fully combined. Lower the heat to low. Simmer and stir often for 5 minutes or until the mixture is smooth and creamy.
2. As the polenta cooks, heat a skillet over medium high heat. Season the shrimp with the salt, pepper, and smoked paprika. Add the butter to the pan with the corn and garlic. Cook for a few minutes to saute the corn. Add the shrimp to the pan and cook 1-2 minutes per side. Remove from the heat.
3. Stir the butter and cheese into the polenta. Serve by adding a portion of the polenta to a plate or bowl. Top with some of the shrimp and corn mixture along with a drizzle of the pan juices. Garnish with fresh parsley. Enjoy!
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