Polenta with Shrimp and Tomatoes
- Makes6 servings
- Cook Time1¼ hours
- 6
Polenta e schie, a specialty of Venice, Italy, is polenta topped with tiny local shrimp called schie. The dish typically is a minimalist, sauce-free marriage of corn and crustacean, but Michela Tasca, owner of Ca’ de Memi farm and bed and breakfast in Piombino Dese, just north of Venice, taught us a version in which the schie are poached in a simple tomato sauce accented with garlic and fresh herbs. Our version uses the large shrimp available in the U.S. in place of the schie. We simmer the polenta in the oven; the gentle, even heat obviates the need for frequent stirring. This means that while the polenta cooks, you’re free to prep the other ingredients. Be sure to use coarse stoneground cornmeal; fine cornmeal produces gluey polenta, and steel-ground cornmeal lacks flavor. If juicy, ripe tomatoes are not available, look for cocktail or Campari tomatoes, as we find them to be dependably good no matter the season.
Don’t begin cooking the shrimp until the polenta is done. In the covered pan or pot, the polenta will remain hot for the short amount of time it takes to cook the shrimp and tomatoes. Don’t worry if the shrimp are only parcooked after their quick sear. They’ll finish cooking when they simmer with the tomatoes for a couple of minutes.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.