Griddled Shrimp and Polenta Cakes
-
Difficulty:
1 -
Prep Time:
30m -
Total Time:
2h 30m -
Servings:
15 - 18
Description
Cheesy polenta and shrimp are fun to serve in cake form.
Ingredients
-
2
½
cups
-
1
cup
-
¼
cup
-
¼
tsp.
-
¼
tsp.
-
8
oz. ,
peeled, deveined, tails-off, roughly chopped
-
8
oz. ,
shredded
-
Directions
- Butter a 9x13” pan and line with parchment paper; set aside.
- In a 3-quart sauce pan over medium-high heat, bring chicken stock, salt and pepper to a boil. Add polenta; reduce heat to low, cook 5 minutes, stirring occasionally.
- Stir in cream, shrimp and cheese; cook 2 minutes or until shrimp just turns pink. Pour into prepared pan, smooth top and refrigerate 2 hours until cool and firm.
- Remove cool mixture from the pan. Use a 2½” circle cutter to cut into 15 pieces.
- Heat griddle or large non-stick skillet over medium heat. Melt enough butter to thoroughly coat pan; add polenta cakes. Cook 2-4 minutes until golden brown, flip and continue cooking 2-4 minutes.
- Refrigerate leftovers.
Tips
Polenta mixture can be made up to 2 days ahead of time. Instead of cutting with a circle cutter, polenta cakes can be cut with a knife into squares or triangles. Polenta cakes are delicious served with a poached or fried egg on top.