Sautéed Garlic Shrimp Served on Parmesan Cheese Polenta

I made this same dish sometime back and used grits instead of polenta so this dish is similar, but still wonderful.

The difference between grits and polenta is that grits are made from ground white corn and polenta is made from ground yellow corn. The taste is similar, but really the difference is our perception of the two.

Grits brings up visions of the south and the food for the poor. Polenta on the other hand has visions of fine dining and dishes with the names like; "free range organic roasted quail served on a bed of organic polenta with spring greens and bacon reduction". Both grits and polenta are wonderful products, try them out for yourselves.

Ingredients:
1 pound 21-25 size uncooked shrimp
6 cloves garlic
1 cup Golden Pheasant brand polenta
1cup milk
2 cups water
2 teaspoons salt
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper

Preparation:

Take a large sauce pan and heat the milk, water and salt. Add the polenta to the sauce pan and bring to a boil stirring constantly. Reduce the heat to low and simmer until thicken and cooked. Finish the polenta by adding the Parmesan cheese and olive oil. Turn off the heat, cover and set a side.

Fine chop the garlic and add to the raw shrimp and marinate for an hour. Heat a 10" sauté pan and add a teaspoon of olive oil and a small amount of butter, it doesn't take much. Cook the shrimp on medium high for 4 to 5 minutes and you're done.

To serve, place enough polenta on a plate to cover the bottom and add your cooked garlic shrimp. Finish with some diced green onions and a drizzle of olive oil.