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Parmesan Polenta with Blistered Tomatoes Recipe

Parmesan Polenta with Blistered Tomatoes Recipe
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4.8 from 20 reviews

This Grilled Italian Shrimp and Parmesan Polenta with Blistered Tomatoes recipe features succulent shrimp marinated in a fragrant Italian-style blend, grilled to perfection, and served atop creamy, cheesy Parmesan polenta, complemented by sweet and tangy blistered cherry tomatoes. It’s a delightful combination of smoky, rich, and fresh flavors that make for an impressive yet easy-to-make meal perfect for summer grilling or any special occasion.

Ingredients

Grilled Italian Shrimp Marinade

  • 3 tablespoons olive oil
  • 2 tablespoons lemon zest
  • 2 tablespoons garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon crushed red pepper flakes

Shrimp

  • 24 ounces shrimp, raw peeled and deveined, sized 21-30 shrimp per pound

Blistered Cherry Tomatoes

  • 1 cup blistered cherry tomatoes

Grilled Parmesan Polenta

  • 4 tablespoons butter, divided
  • 3 cups unsalted chicken stock
  • 1/2 cup half and half
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly grated
  • 1/2 cup cornmeal/polenta
  • 1 cup Parmesan cheese, freshly shredded

Instructions

  1. Preheat Grill: Preheat a gas or charcoal grill to a grate temperature between 350 – 400°F, set up for indirect cooking, meaning food cooks beside the heat source, not directly over it.
  2. Prepare Tomatoes: Prepare the blistered cherry tomatoes as desired and set them aside. Optionally, use some on goat cheese crostini as an appetizer.
  3. Skewer Shrimp: Thread the peeled, deveined, and raw shrimp onto bamboo or metal skewers, ensuring they are evenly spaced.
  4. Marinate Shrimp: Whisk together the olive oil, lemon zest, minced garlic, kosher salt, black pepper, and crushed red pepper flakes to form the marinade. Pour it over the shrimp skewers and marinate for 15-30 minutes to infuse flavor.
  5. Make Parmesan Polenta: In a 9- or 10-inch cast iron skillet, combine 2 tablespoons of butter, chicken stock, half and half, kosher salt, and black pepper. Bring to a gentle simmer.
  6. Cook Polenta on Grill: Move the skillet to indirect heat on the grill. Slowly whisk in the cornmeal/polenta. Close the grill lid and cook indirectly for 15-20 minutes, whisking occasionally, until most liquid is absorbed, grains are tender, and polenta has a creamy consistency.
  7. Finish Polenta: Remove skillet from heat, whisk in the remaining 2 tablespoons of butter and the freshly shredded Parmesan cheese until melted and smooth. Keep warm.
  8. Grill Shrimp: Remove shrimp from marinade, discard marinade. Place shrimp skewers directly over the coals or flame and sear each side for 2-4 minutes until shrimp are opaque inside and have a nice char.
  9. Assemble and Serve: Spoon creamy Parmesan polenta onto plates. Lay grilled shrimp skewers atop the polenta. Top with blistered cherry tomatoes. Garnish with fresh basil leaves and a lemon wedge if desired. Serve immediately and enjoy.

Notes

  • Ensure shrimp are peeled and deveined for best texture and flavor.
  • Indirect grilling prevents burning and allows gentle cooking of polenta and shrimp.
  • Use fresh lemon zest and garlic for maximum marinade flavor.
  • Blistered cherry tomatoes add a bright, sweet contrast to the savory shrimp and polenta.
  • Cast iron skillets are ideal for even heat distribution on the grill.
  • If wooden skewers are used, soak them in water for 30 minutes before grilling to prevent burning.
  • Can be served as a main dish for 4-6 people depending on serving size.
  • For a vegetarian version, substitute shrimp with grilled marinated vegetables or tofu and use vegetable stock instead of chicken stock.

Nutrition

Find it online: https://flavorspath.com/parmesan-polenta-with-blistered-tomatoes-recipe/