• 2 cups chicken stock
• 1 garlic clove, minced
• 1/2 cup polenta or cornmeal
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon butter
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon butter
• 2 shallots, thinly sliced, about 1/2 cup
• 1 large garlic clove, finely chopped
• 8-ounce package sliced mushrooms
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon sherry
• 1 teaspoon Worcestershire sauce
• 1 tablespoon chopped fresh parsley, plus more for garnish
• 1 teaspoon fresh thyme leaves
• 1/3-pound medium shrimp, peeled and deveined
• 1 clove garlic, minced
• 1/4 teaspoon seafood seasoning
• 1/3 cup bottled Italian dressing
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup whole milk
• Pinch of salt
• Pinch of white pepper
• Pinch of dry mustard
• 1/2 cup shredded sharp cheddar cheese
• Paprika, for garnish

Nutritional information

No nutrition information available


1. To make the polenta, bring the chicken stock and garlic to a boil in a Cuisinart saucepan. Lower the heat, using a Cuisinart whisk, gradually add in the polenta to prevent clumping. Add the salt and pepper. Using a Cuisinart spatula, cook and stir for about 10 minutes. When polenta is cooked through, stir in the butter until melted. Remove from the heat and stir in the cheese until fully melted. Spread the polenta, about 1/2-inch thick, in a single even layer in a glass dish or similar; refrigerate until firm. When firm enough, cut in to rounds of desired size.
2. In the meantime, melt the butter in a Cuisinart skillet over medium-low heat. Add the shallots and garlic; cook and stir until they begin to soften. Add the mushrooms; cook and stir until mushrooms soften and release their juices. Add the salt and pepper; cook for 1 minute. Add the sherry and Worcestershire; cook until liquid is reduced. Add the parsley and thyme; stir to combine and turn off the heat. Remove mushrooms to a bowl, reserve the skillet.
3. Marinate the cleaned shrimp in the garlic, seasoning and dressing at room temperature for 15-30 minutes. Place shrimp in the reserved skillet and cook over medium heat, turning once, just until cooked through. Remove shrimp from skillet and set aside. Reserve skillet. Add a bit more butter to the pan if dry. Heat over medium; add the polenta rounds and brown on both sides. Remove from pan and set aside.
4. For the sauce, heat butter in a Cuisinart saucepan over low heat. Add the flour, cook and stir constantly for 1 minute. Gradually add the milk; cook over medium heat, stirring constantly, until thickened. Stir in salt, pepper, dry mustard and cheese. Stir until cheese melts; remove from heat.
5. For assembly, top each polenta round with some of the mushroom mixture; place a shrimp or two on top and drizzle over desired amount of cheese sauce. Sprinkle with paprika and garnish with reserved chopped parsley. Enjoy!

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