Cook Like a Cheesemonger: Manchego Polenta with Shrimp + Chorizo

by Erin Gilleland

Serves 4 — 

Ingredients *indicates product available at France 44 Cheese Shop

1 cup Marano Polenta* (or white grits)

1 cup milk 

2 cups chicken stock*

Half pint cherry tomatoes 

1/2 cup Contadini Sundried Cherry tomatoes in EVOO*

1 lb. Raw frozen Shrimp, peeled and deveined*

1/3 lb. Pasamontes Manchego *

3.5 oz Palacios Chorizo,* cut into coins

4 garlic cloves, minced 

4 tbsp butter*

EVOO*

Salt and Pepper to taste 

Fresh basil (if you want!) 

Directions: 

1. Heat 3 tbsp olive oil in a large pan. Add chorizo, cook for 1 minute over medium-high heat. 

2. Add shrimp. Cook for 2 minutes, tossing often. Add garlic, cook until fragrant. Add cherry tomatoes, sundried tomatoes, olives, and butter. Sauté for 2-3 minutes. Remove from heat.

3. Time to make our polenta! In a saucepan, bring stock and milk to a boil. Slowly whisk in the polenta, stirring continuously, 2-3 minutes, over low heat. Stir in butter, Manchego cheese, salt and black pepper to taste. Turn off the heat, cover and let stand.

4. Add polenta to bowls, cover with chorizo and shrimp mixture! Enjoy!