Fresh PA Corn Polenta with Shrimp and Tomatoes | PA Produce Month
During late summer, when PA corn is at its peak, make a light version of fresh corn polenta! Topped with shrimp and tomatoes, it's like sunshine in a bowl.
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Pot
- Pan
- Skillet
- Colander
- Spoon
- Serving bowl
- Stove
Ingredients
- 8 medium ears sweet corn, shucked
- 1 teaspoon kosher salt, plus more, to taste
- 2 tablespoons unsalted butter
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 pound large shrimp, peeled and deveined
- Kosher salt
- freshly ground black pepper
- 2 cups cherry tomatoes, sliced in half
- 1 small shallot, minced
- 3 cloves garlic, grated
- 2 tablespoons fresh lemon juice
- Crushed red pepper, to taste
- Fresh basil, for serving
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