Cheesy Polenta with Sauteed Shrimp:
I am a Northern Girl – And I’m tired of near zero (below zero) temperatures for the past week. The roads stay icy (and lumpy), the parking lots remain choked with mountains of snow, and it’s brutally cold when loading an outdoor kiln!! Mostly I’ve stayed home, cranking out pots (mostly yunomi/tea cups) for our next soda firing. I thought I would cheer myself with a simple dinner of Cheesy Polenta with Sauteed Shrimp.
The Food — Cheesy Polenta with Sauteed Shrimp:
The few times that I’ve travelled through the southern US, I’ve loved (loved) shrimp with grits. But here in Minnesota, I need to settle for Polenta/Grits — I use Bob’s Red Mill Corn Grits/Polenta. As long as I can mix in plenty of cheese, I’m quite happy!
I cooked/mixed my polenta with chicken broth, then cream — Then plenty of cheese (both white cheddar and smokey gouda). I also mixed in corn kernals (because I love the additional texture). I marinated the shrimp a bit — In a honey/ancho sauce with a bit of cider, then sauteed till just cooked. An absolutely tasty weeknight dinner in bitter cold Minnesota!
The Pottery — Plates by Mark Shapiro:
I’m serving my polenta and shrimp on a full-sized plate made by Mark Shapiro, a wood fire potter from Massachusetts. I acquired several plates last year during the St. Croix Pottery Tour. I do like the warm, mottled, rope-textured inner area, contrasted with the ashy solid-black rim. And I love the subtle six-sided geometry of the rim! Earthy and dramatic at the same time. And I think my simple (northern) dinner of Cheesy Polenta and Sauteed Shrimp looks comfort-food inviting!
Link to Mark Shapiro’s Web Site: www.StonePoolPottery.com
Hope everyone is staying warm….