Garlic Cheddar Polenta with Shrimp and Asparagus

Do you love asparagus?

Do you love it because of its sweetness? Do you love it because of it’s symbol of spring? Or are you like Nate, who just recently came to love it because of someone else’s persistence in pushing this vegetable?

I must say that I can’t think of anything that complements asparagus more than shrimp. We had yummy success in the past with our Quinoa Salad with Shrimp and Asparagus recipe. So when I came across this recipe in Fine Cooking for polenta with shrimp and asparagus, I had to try it out.

Polenta, Grits, Whatever

The original recipe actually calls for for grits but since I didn’t have any white cornmeal, I decided that I’d just have to adapt it slightly. I just happen to have a lot of polenta cornmeal leftover (after baking the Corn Bread) and I don’t want it to go to waste. After all, polenta and grits are just cousins from the other side of the pond. (Please don’t hurt me for saying that polenta and grits are pretty much the same thing!)

And please don’t get me wrong, I love grits too, It’s just that cornmeal gets rancid pretty quickly so I want to try to use up my stash as quickly as possible (or else resort to freezing it— but my freezer is full enough without trying to shove more into it!).

Garlic Cheddar Polenta with Shrimp and Asparagus

This recipe is so yummy. It’s because of that Worcestershire sauce man; it’s killer with shrimp if you haven’t already discovered that from my other shrimp recipe with W sauce. And of course, it doesn’t hurt to put sharp cheddar in the polenta either!

I actually made extra polenta because I wanted to have leftovers that would harden up that I could then make into cakes. But I ended up eating all the leftover shrimp and asparagus with the polenta the next day (the polenta was hard but softened once I heated it up in the microwave). Next time, I guess I’ll have to make even more!

Garlic Cheddar Polenta with Shrimp and Asparagus

adapted from Fine Cooking

Ingredients

4 Tbs. unsalted butter
1 clove garlic, minced
2-1/3 cups low-salt chicken broth
1/2 cup polenta corn meal
Kosher salt and freshly ground black pepper
1/2 cup grated extra-sharp Cheddar
1/2 lb. medium-thick asparagus, trimmed and sliced on the diagonal into 1-inch pieces
1 lb. large shrimp, peeled and deveined
2 Tbs. Worcestershire sauce
1 to 2 scallions (green parts only), thinly sliced

Method

1. Heat 1/2 Tbs. of butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 30 to 60 seconds.
2. Add the broth and bring to a boil over high heat. While stirring constantly, pour in the grits and 1/4 tsp. salt. Reduce the heat to low, cover, and cook, stirring occasionally, until the grits are thickened, 15 to 20 minutes.
3. Stir in the Cheddar cheese.
4. Season to taste. Cover the polenta and set aside.
5. Heat 1 Tbs. of butter in a 12-inch skillet over medium-high heat. Add the asparagus, sprinkle with a little salt, and cook, stirring frequently, until crisp-tender and a little browned, 3 to 4 minutes.
6. Add the shrimp and cook until the shrimp is opaque and the asparagus is tender, 2 to 3 minutes.
7. Reduce the heat to low and add the Worcestershire sauce. Melt the remaining 2-1/2 Tbs. butter into the shrimp and asparagus. Season to taste.
8. Serve the shrimp and asparagus over the polenta, sprinkled with the scallions.

Garlic Cheddar Polenta with Shrimp and Asparagus

A delicious weekday meal that you can whip up quite quickly. So make it soon, ‘kay?

Cheers, Annie

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Hungry for more asparagus recipes? Click below:

Quick and Easy Pasta With Light Cream Sauce Recipe

Quinoa Salad with Shrimp and Asparagus Recipe

Farro Salad with Green Spring Vegetables