Spicy Polenta Recipes

SPICY SHRIMP WITH CREAMY POLENTA

Steps:

• In a medium, heavy-bottomed saucepan, bring salt and 4 cups water to a boil. Add polenta in a slow, steady stream, whisking constantly. Continue to whisk 2 minutes more, then reduce heat and simmer, covered, 20 minutes, whisking occasionally. Remove from heat and whisk in butter and cheese, then season with salt.
• In a large skillet over medium-high heat, heat oil. Add garlic, red pepper flakes, and green onion whites and cook, stirring occasionally, until fragrant, 2 minutes. Add tomatoes and cook until soft, stirring, 4 minutes.
• Add shrimp and thyme and cook until shrimp are completely pink, stirring, 4 minutes, then season with salt and pepper. Add wine and chicken stock and bring to a boil, then reduce heat to low and simmer until liquid is reduced by half, 2 to 3 minutes. Stir in cream and simmer 2 minutes more.
• Serve shrimp over polenta and garnish with remaining green onion greens.

SPICY POLENTA

Steps:

• In 3-quart saucepan, heat broth, milk, cumin, salt and red pepper to boiling. Slowly pour grits into boiling broth mixture, stirring vigorously with wire whisk to prevent lumps from forming.
• Reduce heat to low; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in cheese.

SPICY SHRIMP CREOLE WITH ITALIAN RUSTIC POLENTA

Steps:

• In a heavy skillet or pot melt butter over medium heat. Add onions, peppers, celery, 1/2 tsp salt and 1/4 tsp cayenne; cook stirring, until vegetables soften, about 10 minutes.
• Stir in both cans of tomatoes, garlic, bay leaves and 1/4 tsp. salt. Over medium-high heat bring to a boil; reduce heat to medium-low. Simmer, uncovered, 35 minutes, stirring occasionally.
• Whisk together flour and 1/4 cup water. Add a small amount of the hot tomato sauce to flour mixture; stir to blend. (If you see you don't have enough liquid in the pan, add a bit of chicken stock to it.)
• Whisk mixture back into tomato mixture in the pan; cook, stirring occasionally, until thickened slightly, 4-6 minutes.
• Season shrimp with the remaining 1/2 tsp. salt and 1/4 tsp cayenne. Add the shrimp to the pan along with the Worcestershire and hot sauce.
• Cook, stirring occasionally, over medium heat until shrimp turn pink, 4-6 minutes. Remove bay leaves. Stir in scallions and parsley.
• Place the polenta, 4 cups of chicken stock, and the olive oil in a heavy 2 1/2 quart saucepan and stir to combine. We like using non-stick.
• Set the pan over medium-high heat and bring to a simmer, stirring constantly with a wooden spoon, until the starch takes hold, 5 to 8 minutes.
• Reduce the heat to low and cook, stirring frequently, until the grains are soft and hold their shape on a spoon, about 1 hour.
• Whisk in the salt, pepper, butter, and Parmesan.
• Serve the Polenta along with the Shrimp Creole. Garnish with chopped parsley and scallions.

SPICY BRAISED SHORT RIBS WITH POLENTA

Steps:

• For the short ribs: Preheat the oven to 325 degrees F.
• Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sprinkle the short ribs generously with salt and pepper, then add them to the pot and brown on all sides until golden, about 8 minutes. Transfer to a plate.
• Add the mushrooms to the drippings in the pot and cook, stirring occasionally, until softened and all the water has cooked out, about 8 minutes. Add half the garlic and continue to cook, stirring frequently, until the mushrooms are crisp and golden and the garlic is softened, about 3 minutes more. Use a slotted spoon to transfer the mushroom mixture to a bowl; set aside.
• Reduce the heat to medium, add the carrot, onion, rosemary and remaining garlic to the pot and cook, stirring often and scraping up any browned bits from the bottom, until the onions and carrots are softened, about 5 minutes. Pour in the wine and bring to a boil. Cook until slightly reduced, about 3 minutes. Stir in the arrabbiata sauce and 2 cups water and return the short ribs to the pot. Bring to a boil, cover with a tight-fitting lid and transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours.
• Remove the meat from the sauce and transfer to a plate. Set the sauce aside to let the braising liquid and fat separate, about 10 minutes, then skim off and discard the fat. Discard the rosemary sprig, stir in the reserved mushrooms and add salt and pepper to taste. If you prefer it spicier, add crushed red pepper as well. Return the short ribs to the sauce and keep warm over low heat.
• For the polenta: Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in 1 1/2 teaspoons salt. Lower the heat to a gentle simmer and cook, stirring frequently, until the cornmeal is creamy and no longer grainy, about 30 minutes. Remove from the heat and stir in the Parmesan and butter.
• Divide the polenta among 6 shallow bowls and top each with a short rib and some sauce. Sprinkle with the parsley.

SPICY POLENTA CAKES

Steps:

• Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and slowly whisk in the polenta. Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes. Stir in the queso blanco, butter, cilantro, pepper and jalapeno. Simmer for 10 minutes, stirring frequently. Taste and adjust the seasoning as needed.
• Generously butter a 9-by-9-inch baking pan. Pour the polenta into the pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours, until firm.
• Preheat a griddle pan over medium heat. Invert the polenta onto a clean cutting board and slice it into nine 3-inch squares. Brush the squares on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side. While warm, drizzle the polenta cakes with the honey and squeeze lime juice over the top. Serve.