Ingredients:
Instructions:
1. Cook Polenta:
- In a medium saucepan, bring 6 cups of water to a boil.
- Reduce heat to low and gradually add 1 ½ cups of polenta in a thin steady stream, whisking continuously.
- Add a pinch of salt. Cover and cook, stirring occasionally, until polenta is soft and creamy, about 15-25 minutes.
2. Prepare Vegetables:
- Wash and dry all produce.
- Slice garlic thinly.
- Halve the lemon.
3. Sauté Tomatoes:
- Heat 2 tsp of olive oil in a large skillet over medium-high.
- Add grape tomatoes with a pinch of salt; cook until beginning to burst,
- About 5 minutes.
4. Prepare Shrimp:
- If using frozen shrimp, thaw under cold water and pat dry. For fresh shrimp, simply pat dry.
- Once tomatoes are done, transfer them and garlic to a bowl.
- In the same skillet, add another 2 tsp of olive oil. Add shrimp, a pinch of salt, and crushed red pepper; cook until just opaque, about 1 minute per side.
5. Add Greens and Herbs:
- Return tomatoes and garlic to the skillet with shrimp.
- Add spinach and half of the sliced basil in handfuls, allowing spinach to wilt slightly before adding more.
- Squeeze lemon juice over the shrimp mixture and stir to combine.
6. Finish Polenta:
- Stir grated Parmesan, frozen corn, and freshly ground black pepper into the polenta.
- Cook until corn is warmed through.
- If the polenta is too firm, adjust consistency with a little hot water.
7. Serve:
- Divide polenta between plates or bowls.
- Top with the shrimp-tomato mixture and sprinkle with reserved basil.
Enjoy your vibrant and delicious creamy polenta with spicy shrimp and sautéed tomato and basil.