2.0 4

Soft Polenta with Seafood

  • Servings: 4 First-Course Servings

Plus: More Seafood Recipes and Tips

KEY: Dinner Party, Italian, Beans, Grains & Legumes, Fast, Web Exclusive, Dinner

Related Video

More Videos
Mario Batali's Favorite Dried Pastas


  • 1/2 cup finest grind white polenta or cornmeal
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 red cayenne chile, thinly sliced
  • 1/4 cup dry white wine, such as Bastianich Tocai
  • 1 pound shelled sweet shrimp, rock shrimp or dungeness crab
  • 1 tablespoon unsalted butter
  • Juice of 1/2 Meyer lemon
  • 1 bunch of flat-leaf parsley, chopped
  • Salt and freshly ground pepper


How to make this recipe

  1. In a 4-quart saucepan, bring 3 cups of water to a boil. Stream in the polenta, whisking constantly, and bring to a boil. Lower the heat to a simmer and cook for 20 minutes, stirring frequently. Set aside, covered with plastic wrap.
  2. In a very large skillet, heat the olive oil until just smoking. Add the garlic and cayenne chile and cook until softened, about 30 seconds; do not brown the garlic. Add the wine and bring to a boil, then add the shrimp and cook until just pink and curled; if using crab, cook just until warmed through. Remove from the heat. Add the butter, lemon juice and parsley and season with salt and pepper.
  3. Place 1/4 cup of the soft polenta in the center of each plate, spoon the shrimp or crab mixture on top and serve.
Contributed By Published November 2012

Related Video

More Videos
Mario Batali's Favorite Dried Pastas
You May Also Like

503710 2013-12-06 Mario Batali dinner-party|italian|beans-grains-and-legumes|4|fast|web-exclusive|weeknight-dinner november-2012,mario batali,soft polenta,seafood recipe,polenta recipe,italian food,sweet shrimp recipes,aspen-2006-soft-polenta-with-seafood 503710