White polenta with shrimp

By Michael Bonacini
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Total Time


White polenta:

  • 1 yellow onion
  • 4 cloves garlic
  • 1 tablespoon (15 milliliters) olive oil + more for drizzling
  • 1 cup (240 milliliters) dry white wine
  • 4 cups (960 milliliters) water
  • 2 cups (480 milliliters) fine white polenta
  • 4 cups (940 milliliters) 2% milk
  • Salt and white pepper
  • 2 tablespoons (30 milliliters) butter

Garlic shrimp:

  • 3 tablespoons (45 milliliters) butter, divided
  • 2 tablespoons (30 milliliters) olive oil
  • 2 cloves garlic, thinly sliced
  • 907 grams small shrimp, shelled and cleaned (or use Italian schie shrimp)
  • 1/2 cup (120 milliliters) dry white wine
  • Salt and pepper
  • Chopped flat leaf parsley


  1. For the polenta, process onion and garlic until smooth. Heat a pan on the stove with one tablespoon (15 milliliters) olive oil. Add onion and garlic mixture to pan. Deglaze with white wine and reduce. Add water and bring to a simmer. Slowly add polenta, whisking constantly. Add milk and keep stirring, turn heat to low, and simmer until thickened. Season with salt and pepper. Allow polenta to cook for 30-35 minutes, stirring often. Stir in butter and remove from heat.
  2. For the shrimp, add one tablespoon (15 milliliters) butter and the olive oil to a large skillet and heat until shimmering. Add garlic and shrimp, tossing to coat. Add white wine and cook until shrimp are pink and wine has almost evaporated. Remove from heat, season with salt and pepper and toss with chopped flat leaf parsley. Add remaining butter and toss one last time. Serve over a bed of hot polenta, and drizzle with extra sauce.


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