Fresh PA Corn Polenta with Shrimp and Tomatoes

Traditional cornmeal polenta — which can be heavy, laced with tons of cream and butter — might bring to mind cold-weather comfort food. But during late summer, when Pennsylvania corn is coming into its peak season, try making a lighter, sprightlier version of polenta with this recipe from PA Veggies! Essentially pureed sweet corn kernels with just a touch of butter and salt, this polenta is like sunshine in a bowl, and a garlicky blend of shrimp and cherry tomatoes makes the perfect light topping to turn this delicious dish into a meal.

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Fresh PA Corn Polenta with Shrimp and Tomatoes

Yield
Serves 4-6
Prep Time Cook Time Total Time
10 min 20 min 30 min

Polenta

Ingredients

  • 8 medium ears sweet corn, shucked
  • 1 teaspoon kosher salt, plus more, to taste
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon fresh ground black pepper

Method

  1. Cut kernels off corn cobs and add to a low, wide pan with high sides. Hold each cob over pan and carefully drag back of knife along all sides, letting corn milk fall into pan.
  2. Add water to pot, just covering kernels. Stir in salt, and cover pan. Bring to gentle boil over high heat, reduce heat to low, and simmer for 8 minutes.
  3. Drain corn and add to bowl of food processor. Pulse until corn is almost smooth, but a bit of texture remains. Return corn to pot with butter and black pepper. Cook for 3 to 5 minutes over medium heat, until butter melts and mixture is well-combined.

Shrimp

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 pound large shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups cherry tomatoes, sliced in half
  • 1 small shallot, minced
  • 3 cloves garlic, grated
  • 2 tablespoons fresh lemon juice
  • Crushed red pepper, to taste
  • Fresh basil, for serving

Method

  1. To make shrimp, heat oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. When oil is shimmering, add shrimp in one layer. Cook for 2 minutes, until starting to turn pink. Flip shrimp and add tomatoes, shallot, garlic and lemon juice. Continue to cook until tomatoes are soft and shrimp is cooked through, about 5 minutes. Stir in crushed red pepper, to taste.
  2. Divide polenta among serving bowls and top with shrimp and tomatoes. Garnish with fresh basil.

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