Gruyere Polenta Cakes with Smoky Shrimp, Mushrooms & Andouille Recipe | Red Stick Spice

Ingredients

• 1 cup polenta
• 1 cup grated gruyere cheese
• 1 -2 Tbl Butter, cut into small pieces
• All-purpose flour for dredging
• 1 lb wild mushrooms
• Smoked Extra Virgin Olive Oil
• 1 cup andouille cut into small cubes
• 1 lb peeled & deveined shrimp
• ¼ tsp baking soda
• ¼ tsp cornstarch
• ½ tsp Smoked Hot Paprika
• 1 shallot, minced
• 3 cloves garlic, minced
• ½-1 cup heavy cream
• ¼-1/2 cup mushroom stock
• Fresh parsley and chives, finely chopped