Cheesy Polenta and Shrimp Recipe

Ingredients

• 1 tbsp olive oil
• 1/2 medium yellow onion diced small
• 2 large cloves of garlic minced
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper or 1/4 jalapeno pepper minced and seeded ((optional))
• 1 tsp salt
• 1 1/2 tbsps tomato paste
• 3 roma tomatoes diced
• 1 cup vegetable or seafood broth
• 2 lb small raw frozen or fresh shrimp cleaned, shelled, deveined and thawed
• 1/2 cup cilantro chopped
• 5 cups water
• 1 1/2 tsp salt
• 2 cup polenta/ corn grits/ coarse cornmeal
• 1/4 tsp black pepper
• 1 cup heavy cream
• 2 cup Cache Valley® Four Cheese Mexican ((8oz))
• 3 tbsps salted butter

Instructions

1. 1

   --- Shrimp ---

2. 2

   In a deep cooking pan, over medium heat, warm up the olive oil. Add onions and garlic and saute until it is translucent (about 5 mins).

3. 3

   Add cumin, paprika, salt, cayenne pepper and tomato paste and stir. Add chopped tomatoes and jalapenos and cover skillet with lid and cook for 5 minutes to let the flavors mix.

4. 4

   Add broth, stir it and cover with lid. Cook for 5 minutes.

5. 5

   Add shrimp and stir. Cover with lid and cook for 10-15 minutes or until shrimp is no longer grey - it should look a light pink/salmon color.

6. 6

   Add cilantro and mix. Remove from heat.

7. 7

   --- Cheesy Polenta ---

8. 8

   Boil the water and salt.

9. 9

   Reduce the heat. Pour the polenta in gradually while whisking. Continue whisking until polenta is a thick paste and water is absorbed by the corn grits.

10. 10

    Add heavy cream, butter, black pepper and Cache Valley® Four Cheese Mexican and continue to whisk until smooth and the cream is absorbed.

11. 11

    Add salt and pepper to taste and serve.