CHEESE POLENTA WITH CHORIZO AND SHRIMP | SERVING DUMPLINGS

Cheese Polenta with Chorizo and Shrimp | Serving dumplings image

Provided by @MakeItYours

Number Of Ingredients 17

200 g (1 cup) instant polenta
400 ml (1 3/4 cup) milk
400 ml (1 3/4 cup) unsalted chicken broth
130 g (4.7 oz) grated Manchego cheese
2 tbsp unsalted butter
sea salt + black pepper
450 g (1 pound) shrimp, peeled and deveined
100 g (3.5 oz) spicy Spanish chorizo sausage, cut into slices
150 g (5.2 oz) green olives, pitted
200 g (7 oz) cherry tomatoes
4 garlic cloves, minced
olive oil
2 tbsp unsalted butter
1 tsp each: dried oregano, smoked paprika, cayenne pepper
1 tbsp lemon juice
4 scallions, chopped
fresh parsley, for serving (optional)

Steps:

Heat 3 tbsp olive oil in a large skillet. Add chorizo, cook for 1 minute over medium-high heat. Then slide chorizo a little aside and add shrimp. Cook for 2 minutes, tossing often. Add garlic, sauté for 1 minute, stirring often. Add more olive oil, about 3 tbsp. Stir in oregano, smoked paprika and cayenne pepper. Season with salt and pepper.Add cherry tomatoes, cook about 2 minutes or until the tomatoes start to burst. Don't forget to stir from to time, you don't want to burn anything as we are cooking on high heat constantly. Press on the back of the tomatoes with a wooden spoon to release their juices and stir to combine. Stir in olives, scallions, lemon juice and butter. Set aside.
In a saucepan, bring chicken stock and milk to a boil. Slowly whisk in the polenta, stirring continuously, about 2-3 minutes, over low heat. Stir in butter, Manchego cheese, salt and black pepper. Turn off the heat, cover and let stand for 1 minute. If the polenta thickens too much, thin with some additional milk or chicken stock.
Divide polenta over bowls, top with chorizo and shrimp mixture. Serve!Make sure to check out MY WEB STORY for HOW TO MAKE this cheese polenta. It's easy, just follow along and tap through the steps.