Tomato Basil Shrimp and Polenta

Ingredients

• 1.18 litres (5 cups), or 950 ml water (4 cups) plus 240 ml milk (1 cup)water, with optional milk for creamier polenta
• 7.5 ml (1½ teaspoons), plus more to tastesalt
• 160 g (1 cup)coarse cornmeal
• 30 g (2 tablespoons)butter or extra-virgin olive oil
• 25 g (¼ cup), plus more for servinggrated Parmesan cheese
• 60 ml (¼ cup)extra-virgin olive oil
• 454 g (1 pound)extra-large shrimp, peeled and deveined
• 300 g (2 cups)cherry tomatoes, halved
• 150 g (1 cup)red bell pepper, chopped
• 30 g (2 tablespoons)shallot or onion, finely chopped
• 30 g (2 tablespoons), about 3 plump clovesgarlic, grated or pressed
• 2.5–5 ml (½–1 teaspoon), to tastecrushed red chilli pepper
• 30 ml (2 tablespoons)fresh lemon juice or dry white wine
• ½ teaspoonKosher salt
• about 40 g (2 cups)fresh basil leaves

Instructions

1. 1

   Boil the liquid

   Bring the water, and the milk if using, to a boil in a heavy saucepan or Dutch oven. Stir in the salt.

2. 2

   Cook the polenta

   Whisk while gradually sprinkling in the cornmeal. Reduce the heat to a very low simmer and cover the pan. Cook for 25–30 minutes, stirring occasionally to prevent sticking, until thick and fluffy and beginning to pull away from the sides.

3. 3

   Finish the polenta

   Take the pan off the heat and stir in the butter or olive oil and Parmesan. Add more salt if you like.

4. 4

   Start the shrimp

   Pour the olive oil into a 25–30 cm (10–12-inch) skillet and set it over medium-high heat. Once the oil shimmers, arrange the shrimp in one layer and cook for about 2 minutes, until the undersides begin to turn opaque.

5. 5

   Simmer the sauce

   Turn over the shrimp and add the tomatoes, red pepper, shallot, garlic, crushed red chilli, lemon juice or wine, and ½ teaspoon salt. Bring to a simmer and cook for about 5 minutes, until the tomatoes soften and release their juices and the shrimp are pink and cooked through. Scatter the basil over the shrimp.

6. 6

   Serve the bowls

   Spoon the polenta into shallow bowls and top with the shrimp and sauce. Finish with more Parmesan.

What is tomato basil shrimp and polenta?

Polenta is a cornmeal dish associated with northern Italian cooking, served here as a soft, creamy base for shrimp in a tomato and basil sauce. The combination has a little of the comfort of shrimp and grits, with Italian-style flavours from olive oil, garlic and Parmesan.

This version works because the juicy tomatoes make a quick sauce in the pan while the polenta cooks separately. A little chilli adds warmth without taking over the fresh basil and sweet shrimp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 518 calories, 31g protein, 37g carbs, 27g fat.

The polenta supplies most of the carbohydrates, while olive oil, butter and Parmesan contribute much of the fat. Shrimp provides the main protein, with a smaller amount from the Parmesan; serve the bowl with a side of vegetables or salad for extra variety.

Choosing the polenta ingredients

Coarse cornmeal: this gives the polenta its characteristic texture and needs a slow simmer to soften. Sprinkle it in gradually while whisking to help prevent lumps.

Water or milk: water keeps the base simple, while replacing one cup of water with milk makes it creamier. Butter or olive oil and Parmesan are stirred in once the polenta is cooked.

Building the quick tomato sauce

Olive oil and aromatics: the shallot or onion, garlic and crushed chilli flavour the pan, while red pepper brings sweetness. Grate or press the garlic finely so it blends into the sauce.

Tomatoes and basil: halved cherry tomatoes soften and release their juices during the short simmer. Add the basil at the end so it stays fresh and fragrant.

Getting the shrimp right

One layer: give the shrimp space in the skillet so they begin cooking in contact with the hot oil. If they do not fit comfortably, cook them in batches.

Doneness: turn them when the undersides start to turn opaque, then simmer with the sauce until pink and cooked through. The recipe allows about 2 minutes for the first side and about 5 minutes after the other ingredients go in.

How to judge the polenta

The polenta is ready when it is thick and fluffy and starts to pull away from the sides of the pan. Stir it occasionally during its 25–30-minute simmer to stop it catching on the bottom.

Keep the heat very low once the cornmeal is added. If it thickens before it has cooked for the full time, continue gently and use the texture cues as your guide.

Serving the dish

Spoon the polenta into shallow bowls, then add the shrimp and plenty of the tomato juices. A final sprinkle of Parmesan brings the two parts together.

For a more balanced plate, add a simple green salad or another vegetable alongside. Serve promptly so the polenta is warm and soft.

Recipe notes & tips

• Have the vegetables chopped and the shrimp ready before starting the sauce.
• Whisk continuously as you add the cornmeal to help keep the polenta smooth.
• Stir the polenta from time to time during its low simmer so it does not stick.
• Use a skillet large enough to keep the shrimp in a single layer.
• Taste the sauce before serving and adjust the salt or chilli to suit you.

Variations

• Use wine: choose dry white wine instead of lemon juice for the sauce.
• Make it creamier: use the stated option of 4 cups water and 1 cup milk for the polenta.
• Adjust the heat: use ½ teaspoon chilli for a gentler sauce or up to 1 teaspoon for more warmth.
• Try onion: use finely chopped onion in place of the shallot.
• Finish with olive oil: choose olive oil instead of butter to stir into the cooked polenta.

Common mistakes to avoid

• Adding cornmeal all at once: sprinkle it in gradually while whisking to help avoid lumps.
• Cooking polenta over high heat: keep it at a very low simmer and stir occasionally so it does not catch.
• Crowding the shrimp: arrange them in one layer, using batches if needed.
• Overcooking the shrimp: follow the recipe’s timing and remove them once pink and cooked through.
• Skipping the sauce juices: spoon the tomato liquid over the polenta along with the shrimp.

How to store

Refrigerate leftover shrimp and polenta in an airtight container for up to 2 days. Reheat gently until hot; loosen the polenta with a splash of water or milk if it has firmed up.

Frequently asked questions