Directions 8 steps | 40 Minutes
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.
Once the liquid reaches a boil, slowly whisk in the polenta, stirring constantly to incorporate evenly.
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.
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.
With the speed on low, slowly add ½ cup of olive oil and ½ cup of water.
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.
Then add in shrimp and romanesco base, and stir to incorporate. Cover and simmer on low for 6-7 mins.
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!