Why I used to be so intimidated by polenta is absolutely beyond me. Each time I make it, I am rewarded with a dish that’s full on flavor, but low on effort. When I decided to engage in a Foodie Fight a couple of months ago, I stepped out of my comfort zone and came up with Eggplant & White Wine Polenta Stacks with Fresh Basil Sauce. What is it about polenta that inspires me to stack things? I blame it on my Lego-deprived youth. Between polenta and my sons’ newly discovered infatuation with Lego starships, I feel as though I have completed at least one year of an architecture degree. If you have ever put together Anakin Skywalker’s Y-Wing Starfighter, you know what I’m talking about. This time I took it one step further and grilled the polenta squares, which highlighted the savory taste of the Parmesan cheese. Heaped with shrimp sauteed with garlic and drenched in a toasty brown butter and sage sauce, the polenta turned from a simple bag of cornmeal into a very special meal.
Place one polenta square on each of four plates. Top each with about 3 shrimp.
Divide the remaining polenta squares among the four servings. Top with the rest of the shrimp.
While the polenta is cooking, add 8 tablespoons (1/2 cup) unsalted butter to the skillet used for the shrimp, set over medium heat. Add 2 tablespoons chopped fresh sage and cook until the butter turns golden brown.
Season the sauce, to taste, with salt, and spoon it over the shrimp and polenta stacks. Serve immediately.
Garlic Shrimp & Parmesan Polenta Stacks with Brown Butter-Sage Sauce
While the polenta is cooking, add 1/2 cup unsalted butter to the skillet used for the shrimp, set over medium heat. Add sage and cook until the butter turns golden brown. Season the sauce, to taste, with salt, and spoon it over the shrimp and polenta stacks. Serve immediately.