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.
Utensils Dinner
Globe Spanish
In addition to holding various roles in the culinary world, Chef Charlie has also appeared on several cooking shows, including a cooking competition. Her love of farm-to-table dishes that evoke comfort grew organically during her Wyoming childhood. She's worked on a guest ranch and at an award-winning restaurant during her 10-plus years in the industry. Now, Chef Charlie is ready to share with you her secret recipe for culinary success.


2 cup(s)
2 cup(s)
whole milk
2 cup(s)
chicken broth
1 cup(s)
4 tbsp
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)
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. 

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Step 2

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

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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.

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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. 

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Step 5

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

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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.

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Step 7

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

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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!

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Nutrition Per Serving
View All
84.9 g
55.9 g
52.2 g


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Carmela G.


10 Jan 2023

This a delicious recipe for Cheesy Polenta with Shrimp and Chorizo Romanesco. A good-looking food as well. Something you must try.

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