To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

Ingredients:
3/4 cup yellow cornmeal
1 1/2 cups chicken or vegetable stock
1 1/2 cups milk
1 pound of raw shrimp
2-3 green onions
1 cup parmesan cheese
4 ounces of prosciutto
Olive oil
Grape tomatoes
Balsamic vinegar

Procedure:
For the cornmeal polenta, combine the chicken or vegetable stock and milk, bring it to a simmer and then, just as it comes to a simmer, slowly whisk in the cornmeal and turn the heat down.

Use a wooden spoon to stir it pretty regularly and then cook it on low heat on the burner that goes to the lowest setting.

While keeping an eye on the polenta, take a minute to rough chop the green onions, grate the parmesan cheese and rough chop the thinly sliced prosciutto.

After about 20 minutes, when the polenta is soft to the tooth, add the grated parmesan cheese, fold it in, turn the heat off and put a lid on top.

Once the polenta is done, add a good splash of olive oil to a large, heavy-bottomed pan on medium-high heat and add the shrimp. Toss them around and cook them until the are almost cooked through.

Take the shrimp out of the pan, add more oil, add the prosciutto and cook that for a minute. Next, add a good handful of grape tomatoes and cook them until they blister a little bit.

Add the green onions and a splash of balsamic vinegar to the pan, and then place the shrimp back in to finish cooking through.