Join! 12 weeks for $1

Milk Street Bowtie Polenta with Shrimp and Tomatoes

Polenta with Shrimp and Tomatoes

6 Servings

1¼ hours

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Free

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.

6

Servings

Tip

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.

1¼ hours

1 cup coarse stoneground yellow cornmeal
Kosher salt and ground black pepper
4 tablespoons extra-virgin olive oil, divided
1½ pounds extra-large (21/25 per pound) shrimp, peeled (tails removed) and deveined
4 large garlic cloves, 2 finely grated, 2 smashed and peeled, reserved separately
1½ pounds ripe tomatoes (see headnote), cored and cut into 1-inch chunks
½ teaspoon red pepper flakes
½ cup chopped fresh basil or flat-leaf parsley
Ingredients
  • 1

    cup coarse stoneground yellow cornmeal

  • Kosher salt and ground black pepper

  • 4

    tablespoons extra-virgin olive oil, divided

  • pounds extra-large (21/25 per pound) shrimp, peeled (tails removed) and deveined

  • 4

    large garlic cloves, 2 finely grated, 2 smashed and peeled, reserved separately

  • pounds ripe tomatoes (see headnote), cored and cut into 1-inch chunks

  • ½

    teaspoon red pepper flakes

  • ½

    cup chopped fresh basil or flat-leaf parsley

Directions

Polenta with Shrimp and Tomatoes

Shop the Milk Street Store
More
Reviews
Michael D.
July 30, 2022
Try with fried polenta
I made this dish when everyone else in the house was sick because I had already thawed the shrimp. Well, that turned out amazing because we used the Milk Street fried polenta recipe with the left overs and the crispy polenta paired perfectly with the shrimp and tomatoes. It's my partner's new favorite and she doesn't realize it was supposed to be fresh polenta!
Paul G.
June 26, 2022
What’s wrong with my polenta?
The flavor for this dish was fantastic but I couldn’t get the polenta right. I increased the polenta to 1.5x and used 8 cups of water instead of 8.25. Despite increasing the oven cooking time by up to 20 minutes, the polenta never thickened to what I call the mounding stage (think soft peaks). By that time the small humans in my life needed their supper so I decided to serve. How could I do this differently to get the results I wanted?
Roger E.

Isn't this just shrimp and grits with a slightly fancier name?

Cynthia T.

Can’t wait to try this recipe.love the idea of cooking polenta in the oven.
Leaves time to make a salad & set a table,thank you👏😋

Jo Ann K.

Good flavors. I used Campari tomatoes and Anson Mills polenta (happen to have it--next time I will use my Anson Mills yellow corn meal). Might be the best shrimp and grits I've ever had. Or else the restaurants I have it at just don't try hard enough. Not too hard for a special meal.

Jennifer B.

Really fabulous flavor. Next time will double the polenta to soak up the delicious sauce.