Grilled Shrimp with Chive Polenta Cakes
Grilled Shrimp with Chive Polent
Butter an 8x8 Pyrex dish. In a heavy bottomed saucepan, combine milk, cornmeal, and butter, and bring to a simmer, stirring constantly, over medium high heat. When mixture begins to simmer, add sugar, salt, and chives, and keep stirring until thick, about 15 minutes.
Pour into prepared pan and allow to cool and thicken until thick enough to slice, about 3 hours.
Place shrimp, olive oil, big pinches of salt and pepper, oregano and basil in a large bowl and toss to combine. Thread onto skewers; place in the fridge until polenta has set.
When polenta has set carefully un-mold polenta onto cutting board, and cut into 4 even pieces. Preheat grill or grill pan to high heat.
Gently grill polenta slices until grill marks form, and polenta is heated though, about 8 minutes.
Remove from grill and reserve. Grill shrimp skewers until shrimps are pink and beginning to char, about 3 minutes per side.
Serve with a chilled rosé and some sliced scallions for garnish.