Polenta with Shrimp, Tomatoes, and Chilies | James Beard Foundation

Ingredients

• 2 tablespoons olive oil
• 1/2 shallot, minced
• Small pinch chile flakes
• Salt to taste
• 2 cloves garlic, minced
• 1 3/4 cups canned whole tomatoes, crushed
• 1/2 cups polenta
• 1 1/2 cups of water
• 2 tablespoons butter
• 1/4 cup grated Parmesan
• 1/4 cup olive oil
• 1 pound rock shrimp
• Aleppo pepper to taste
• 1/2 cup white wine
• 1/4 cup chopped parsley
• 3 tablespoons butter, softened
• 1 tablespoon lemon juice
• Toasted bread crumbs (optional)