I just love creamy polenta. It takes some time to make, so I don’t make it often but when I do…. This time I paired it with a spice sausage and shrimp. What a combo! This dish was so rich and full of flavor I had to stop from wanting more. By adding the kale it really gave this dish nutrition and flavor. Wow!
Creamy Polenta With Shrimp & Sausage
1 cup dry polenta
6 cups chicken stock
3 cloves chopped garlic
1 onion chopped
20 large shrimp, de-vained, uncooked, shells on
4 hot sausages
1 bunch scallions lightly roasted
1 cup pecariono cheese shredded
2 Tbs flour
1 1/2 cup shrimp stock
1 Tbs olive oil
Heat the olive oil in a sauce pan and cook the onions and garlic until tender. Add the broth and then the polenta. Cook on low for 3 1/2 to 4 hours. Stir it frequently. Over time it will begin to cream and thicken.
While the polenta is cooking, make a Shrimp Stock using the shrimp shells. Next cook the sausage and set aside. When the polenta is done add the Pecarino cheese and stir. In the same pan the sausage was cooked in, cook the shrimp for one minute on each side then remove. Add the flour to the pan and cook for 1 minute. Next add 1 cup of the shrimp stock and the kale. Allow the broth to thicken. Slice the sausage and spoon the polenta into a bowl. Add the sausage, shrimp to the plated potenta and top with sauce. Garnish with the scallions and eat. Delicious!