Polenta Virgin

So I am a polenta virgin. I am not ashamed to admit it. I just have never tried it, for some reason it has never appealed to me. Polenta is a very finely ground version of corn grits and if you cook it very slowly to get it creamy. It is often served with tomato and mozzarella or even chilled and sliced into circles for fancy appetizers. I see it on all different calibers of cooking shows and I am usually the first to try to make something if it is more challenging, but yet I have not tried it.

The other day on The Chew, Mario made Polenta with shrimp (shrimp are gamberoni in Italian) and he enticed me. So I bought some polenta and shrimp and I was ready to try it out. Following Mario’s directions were easy and the step by step video helped make my first time making polenta easier. I had seen other chefs use fresh herbs as skewers before in other recipes so I was excited to try this with the shrimp. Remember it has to marinate for 3 hours so plan ahead. Grilling the shrimp on the rosemary skewer really adds delicious flavor, I might use this idea for summer cookouts. Make sure not to grill it too long, you don’t want your shrimp tough, but tender and succulent.

When I made the polenta I made sure to pour it slowly and whisk as pouring, to me it was just like making cream of wheat, which I make often for breakfast, so it was easier than I expected. I got it to be just the right texture and then I scooped it out and served the freshly grilled shrimp on top. It was amazing! I am really glad I took the plunge. I can’t wait to try it chilled as a sort of cracker to serve a yummy appetizer on. I also am excited to try some other recipes, my friend said that she had polenta fries with gorgonzola dip at a restaurant, I want to find the recipe to make that too. So if you have not tried polenta but are feeling the urge, don’t be scared and you won’t be disappointed! Oh and please excuse the photo I snagged from the Chew site, I gobbled up my dinner so fast and forgot to snap a pic for my fans…

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