Cheesy Polenta, Brussels Sprouts and Garlic Shrimps | Biobio

Name: Cheesy Polenta, Brussels Sprouts and Garlic Shrimps | Biobio
Ingredients: 250 ml (1 cup) fine cornmeal; 500 ml (2 cups) milk; 500 ml (2 cups) water; 3 tbsp. butter; 375 ml (1 1/2 cup) extra sharp Biobio cheddar cheese, grated (aged 1, 2 or 3 years); 60 ml (1/4 cup) Biobio Parmigiano Reggiano, freshly grated; Salt and pepper to taste; 15 ml (1 tbsp.) olive oil; 15 ml (1 tbsp.) butter; 2 shallots, finely chopped; 4 garlic cloves, finely chopped; 60 ml (1/4 cup) white wine; 500 ml (2 cups) Brussels sprouts, finely sliced, preferably using a mandolin; 1 pound raw 16/20 shrimps, peeled (keep tail, if desired); 1 ml (1/4 tsp.) smoked paprika; Zest of 1 lemon, grated; 15 ml (1 tbsp.) fresh dill, chopped; 60 ml (1/4 cup) pine nuts, grilled

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Cook our recipe of Cheesy Polenta, Brussels Sprouts and Garlic Shrimps and eat well with our organic cheeses.

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Ingredients

250 ml (1 cup) fine cornmeal
500 ml (2 cups) milk
500 ml (2 cups) water
3 tbsp. butter
375 ml (1 1/2 cup) extra sharp Biobio cheddar cheese, grated (aged 1, 2 or 3 years)
60 ml (1/4 cup) Biobio Parmigiano Reggiano, freshly grated
Salt and pepper to taste
15 ml (1 tbsp.) olive oil
15 ml (1 tbsp.) butter
2 shallots, finely chopped
4 garlic cloves, finely chopped
60 ml (1/4 cup) white wine
500 ml (2 cups) Brussels sprouts, finely sliced, preferably using a mandolin
1 pound raw 16/20 shrimps, peeled (keep tail, if desired)
1 ml (1/4 tsp.) smoked paprika
Zest of 1 lemon, grated
15 ml (1 tbsp.) fresh dill, chopped
60 ml (1/4 cup) pine nuts, grilled