Name: Cheesy Polenta with Shrimp and Chorizo Romanesco
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 cup(s) water; 2 cup(s) whole milk; 2 cup(s) chicken broth; 1 cup(s) polenta; 4 tbsp butter; 3 oz grated Parmesan (1½ cups), plus more for garnish; 4 tsp sea salt; cracked pepper, for garnish; 1 large marinated roasted red bell pepper; 1 garlic clove, smashed; 1/2 cup(s) toasted almond slivers; 1/4 cup(s) tomato puree; 2 tbsp flat leaf parsley, plus more for garnish; 2 tbsp sherry vinegar; 1 tsp smoked paprika; 1/4 tsp cayenne pepper; 1/2 cup(s) olive oil, plus more for frying; 1/2 cup(s) water; pinch of salt and pepper; 6 oz Spanish chorizo, diced; 1/2 lb 16/20 peeled and deveined shrimp, tails off

Cheesy Polenta with Shrimp and Chorizo Romanesco Recipe

Rating 5.0

| 1

Enjoy a restaurant-quality dinner at home with this cheesy polenta with shrimp and chorizo romanesco. This delicious and eye-catching dish features a flavorful romanesco sauce with shrimp and chorizo that sits on top of a creamy polenta base.

Dinner

Spanish

ingredients

steps

minutes

Ingredients

Servings:

2 cup(s)

water

2 cup(s)

whole milk

2 cup(s)

chicken broth

1 cup(s)

polenta

4 tbsp

butter

3 oz

grated Parmesan (1½ cups), plus more for garnish

4 tsp

sea salt

cracked pepper, for garnish

large marinated roasted red bell pepper

garlic clove, smashed

1/2 cup(s)

toasted almond slivers

1/4 cup(s)

tomato puree

2 tbsp

flat leaf parsley, plus more for garnish

2 tbsp

sherry vinegar

1 tsp

smoked paprika

1/4 tsp

cayenne pepper

1/2 cup(s)

olive oil, plus more for frying

1/2 cup(s)

water

pinch of salt and pepper

6 oz

Spanish chorizo, diced

1/2 lb

16/20 peeled and deveined shrimp, tails off

Directions 8 steps | 40 Minutes

Step 1

Prepare the polenta. In a sauce pot, combine the water, whole milk and chicken broth. Bring to a boil. While the liquid is coming up to a boil, pulse the polenta in a food processor to a fine consistency.

Step 2

Once the liquid reaches a boil, slowly whisk in the polenta, stirring constantly to incorporate evenly.

Step 3

Cover and let simmer, stirring every 10 minutes. Once the polenta is thick and creamy in consistency, remove the pot from the heat and add the butter, Parmesan, salt and pepper.

Step 4

Prepare the romanesco base. In the bowl of the food processor, combine the marinated bell pepper, smashed garlic clove, toasted almond slivers, tomato puree, parsley, sherry vinegar, smoked paprika, and cayenne pepper. Pulse until finely chopped.

Step 5

With the speed on low, slowly add ½ cup of olive oil and ½ cup of water.

Step 6

Prepare the shrimp and chorizo romanesco. In a sauté pan, add one teaspoon of olive oil and the diced chorizo. Simmer on low until the fat starts to render.

Step 7

Then add in shrimp and romanesco base, and stir to incorporate. Cover and simmer on low for 6-7 mins.

Step 8

Assemble the dish. In a dish, place a layer of the cheesy polenta. Top with the shrimp and chorizo romanesco. Garnish with parsley, cracked pepper, grated Parmesan and a drizzle of olive oil. Enjoy!