Polenta with Shrimp and Tomatoes | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
Shrimp and grits, anyone? Creamy polenta combines with succulent shrimp tossed in an herbal, garlicky tomato sauce in our take on Venetian polenta e schie.
Keywords
- Milk Street
- Food
- Biscuits
Ingredients
- 1 cup coarse stoneground yellow cornmeal
- Kosher salt and ground black pepper
- 4 tablespoons extra-virgin olive oil, divided
- 1½ pounds extra-large (21/25 per pound) shrimp, peeled (tails removed) and deveined
- 4 large garlic cloves, 2 finely grated, 2 smashed and peeled, reserved separately
- 1½ pounds ripe tomatoes (see headnote), cored and cut into 1-inch chunks
- ½ teaspoon red pepper flakes
- ½ cup chopped fresh basil or flat-leaf parsley
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