Corn Polenta with Shrimp and Peppers has been one of our favorite ways to use corn this summer. We live so close to farms, we take advantage of the available fresh produce all summer long. It’s coming to an end, but we still have a little more time.I’m so grateful for their hard work – I can’t even grow cherry tomatoes very well – every time I turn around they need more water – too high maintenance for me LOL.
In a rare moment of efficiency, when making Stuffed Peppers for dinner the night before, I roasted an extra red pepper to use in this dish.
The ear of corn can be cleaned, wrapped in wax paper, and microwaved for two minutes. I allow it to cool before cutting the kernels off with this fun little tool that Santa put in my stocking. It resembles a small potato peeler – easy peasy. By doing that little bit of prep, this dinner takes no time at all to prepare.
- 1 Cup Polenta
- 1 Cup fresh corn kernels
- 1 roasted red bell pepper, chopped
- 1 clove garlic, minced
- 1 Tablespoon olive oil
- ¾ lb peeled, deveined shrimp
- a dash (or two) of Emeril's Essence
- salt and pepper
- In a large pot heat the chicken broth until simmering.
- Slowly whisk in the polenta, cook according to package directions, stirring frequently.
- Stir in corn kernels, I save a little for garnish.
- In a saute pan, add the oil.
- Saute the peppers, garlic and shrimp and cook until the shrimp is opaque.
- Salt, pepper, and Emeril to taste.
- Serve over polenta.
- Hubby likes a little hot sauce on his.
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