Shrimp and Polenta

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• 3/4 cup fine-grind cornmeal
  Ingredient note

  Source: 3/4 cup fine-grind cornmeal
• 1/4 cup medium-grind cornmeal
  Ingredient note

  Source: 1/4 cup medium-grind cornmeal
• 4 cups cold water
  Ingredient note

  Source: 4 cups cold water
• 1 teaspoon + 1/2 teaspoon fine salt
  Ingredient note

  Source: 1 teaspoon fine salt; Source: 1/2 teaspoon fine salt
• 2 tablespoons + 1 tablespoon unsalted butter or ghee
  Ingredient note

  Source: 2 tablespoons unsalted butter or ghee; Source: 1 tablespoon unsalted butter or ghee
• 3 tablespoons extra-virgin olive oil
  Ingredient note

  Source: 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, (finely chopped)
  Ingredient note

  Source: 2 cloves garlic, (finely chopped)
• 1 teaspoon red pepper flakes
  Ingredient note

  Source: 1/2 to 1 teaspoon red pepper flakes; upper source range endpoint used for shopping.
• 1/2 cup dry white wine (such as Soave or Vermentino)
  Ingredient note

  Source: 1/2 cup dry white wine (such as Soave or Vermentino)
• 1/2 cup water
  Ingredient note

  Source: 1/2 cup water
• 1 pound large wild shrimp, (31-40 per pound, peeled and deveined)
  Ingredient note

  Source: 1 pound large wild shrimp, (31-40 per pound, peeled and deveined)
• 2 tablespoons finely chopped flat-leaf parsley
  Ingredient note

  Source: 2 tablespoons finely chopped flat-leaf parsley
• 1/2 each lemon (juice only)
  Ingredient note

  Source: Juice of 1/2 lemon

1. Make the polenta. Preheat the oven to 350°F. In a heavy-bottomed Dutch oven or high-sided saucepan, whisk together the cornmeal, water, and salt. Cover the pot and place in the hot oven. Bake the polenta for 50 minutes, then remove it from the oven and stir vigorously with a whisk to break up the mass of polenta and give it a smooth creamy consistency. Taste for doneness (careful—it’s hot!). If it’s still a little chalky, cover and return it to the oven for 10 minutes. Stir in 2 tablespoons butter or ghee and whisk until well combined. Turn off the oven, cover the pot and return the polenta to the oven to keep warm.
2. Make the shrimp. Place the 3 tablespoons of olive oil, the garlic, and the red pepper flakes in a large, wide skillet and set over medium-low to low heat. Cook, stirring often, until the garlic is softened and fragrant but not browned. Raise the heat to medium-high and stir in the wine and water. Sprinkle in the salt. Bring to a simmer and cook until reduced by about half.
3. Add the shrimp. Lower the heat to medium and add the shrimp to the pan in a single layer. Cook for 2 minutes, until pink on the bottom. Turn and cook on the other side for about 1 minute. Sprinkle 1 tablespoon of parsley over the shrimp and add the lemon juice. Stir or swirl gently while the shrimp finish cooking. After another minute, add 1 tablespoon butter or ghee to the pan and swirl to incorporate it into the sauce. Remove from the heat.
4. Remove the polenta from the oven. Place 4 shallow bowls into the oven to warm briefly—1 to 2 minutes, just to take the chill off. Spoon a bed of polenta into each warmed bowl and top with shrimp. Spoon a little of the pan sauce from the shrimp over each serving. Sprinkle with parsley and serve.