Grilled Shrimp with PolentaPesto: 1 bunch basil, stemmed
3 cloves garlic
1 ½ T. toasted pine nuts
1 ½ t. salt
1 cup grated Parmesan cheese
1 cup OLIVE MILL olive oil
20 large shrimp, peeled and deveined
Polenta: 2 cups cold water
2 cups milk
1 cup polenta
1/3 c. unsalted butter
½ c. granted parmesan cheese
Salt and pepper
1 T. OLIVE MILL Balsamic Vinegar
1 T. OLIVE MILL Basil olive oil
4 t. grated parmesan cheese
1 T. minced fresh chives
3 cloves garlic
1 ½ T. toasted pine nuts
1 ½ t. salt
1 cup grated Parmesan cheese
1 cup OLIVE MILL olive oil
20 large shrimp, peeled and deveined
Polenta: 2 cups cold water
2 cups milk
1 cup polenta
1/3 c. unsalted butter
½ c. granted parmesan cheese
Salt and pepper
1 T. OLIVE MILL Balsamic Vinegar
1 T. OLIVE MILL Basil olive oil
4 t. grated parmesan cheese
1 T. minced fresh chives
To make pesto – in a food processor, puree the basil leaves, garlic, pine nuts, salt and cheese until smooth. With the motor running, add oil in a slow, steady stream. Pour into a medium bowl, add the shrimp and marinate at room temperature for 30 minutes.
To make polenta – In a large heavy saucepan, stir the water, milk and cornmeal together. Cook over low heat until thick, stirring constantly, about 25-30 minutes. Stir in the butter and cheese. Season to taste with salt and pepper. Grill the shrimp over medium coals for 2-3 minutes per side. Divide the polenta among 4 large flat-rimmed soup dishes. Place shrimp on top and sprinkle with balsamic vinegar and basil oil. Sprinkle with parmesan cheese and chives.
