Griddled Shrimp and Polenta Cakes

Griddled Shrimp and Polenta Cakes
  • Difficulty:

  • Prep Time:

  • Total Time:

    2h 30m
  • Servings:

    15 - 18


Cheesy polenta and shrimp are fun to serve in cake form.


  • 2 ½ cups chicken stock
  • 1 cup polenta
  • ¼ cup heavy cream
  • ¼ tsp. Kosher salt
  • ¼ tsp. ground black pepper
  • 8 oz. raw shrimp, peeled, deveined, tails-off, roughly chopped
  • 8 oz. Van Gough Gouda, shredded
  • Butter for cooking


  1. Butter a 9x13” pan and line with parchment paper; set aside.
  2. 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.
  3. 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.
  4. Remove cool mixture from the pan. Use a 2½” circle cutter to cut into 15 pieces.
  5. 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.
  6. Refrigerate leftovers.


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.

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