Adam Roberts’ Shrimp & Polenta with Chorizo

Name: Adam Roberts’ Shrimp & Polenta with Chorizo
Ingredients: 2 cups water; 2 cups whole milk; 1 pinch kosher salt; 1 cup polenta, (not the quick-cooking kind); ½ cup small-diced Spanish chorizo; 1 tablespoon olive oil; 8 to 12 fresh uncooked shrimp, peeled and deveined, patted dry with paper towels; ¼ cup white wine; ¼ cup chopped fresh tomatoes; ¼ cup chopped roasted red peppers; big pinch chopped Italian flat-leaf parsley; handful arugula; 2 tablespoons unsalted butter; ¼ cup freshly grated Parmesan

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Chorizo is a magical ingredient, the kind of thing that makes your food taste way more accomplished without asking anything of you beyond just buying it. D’Artagnan sells a good-quality chorizo...

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Ingredients

2 cups water
2 cups whole milk
1 pinch kosher salt
1 cup polenta, (not the quick-cooking kind)
½ cup small-diced Spanish chorizo
1 tablespoon olive oil
8 to 12 fresh uncooked shrimp, peeled and deveined, patted dry with paper towels
¼ cup white wine
¼ cup chopped fresh tomatoes
¼ cup chopped roasted red peppers
big pinch chopped Italian flat-leaf parsley
handful arugula
2 tablespoons unsalted butter
¼ cup freshly grated Parmesan