Soft Polenta with Seafood

• 1/2 cup finest grind white polenta or cornmeal
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1 red cayenne chile, thinly sliced
• 1/4 cup dry white wine, such as Bastianich Tocai
• 1 pound shelled sweet shrimp, rock shrimp or dungeness crab
• 1 tablespoon unsalted butter
• Juice of 1/2 Meyer lemon
• 1 bunch of flat-leaf parsley, chopped
• Salt and freshly ground pepper

1. In a 4-quart saucepan, bring 3 cups of water to a boil.
2. Stream in the polenta, whisking constantly, and bring to a boil.
3. Lower the heat to a simmer and cook for 20 minutes, stirring frequently.
4. Set aside, covered with plastic wrap.
5. In a very large skillet, heat the olive oil until just smoking.
6. Add the garlic and cayenne chile and cook until softened, about 30 seconds; do not brown the garlic.
7. Add the wine and bring to a boil, then add the shrimp and cook until just pink and curled; if using crab, cook just until warmed through.
8. Remove from the heat.
9. Add the butter, lemon juice and parsley and season with salt and pepper.
10. Place 1/4 cup of the soft polenta in the center of each plate, spoon the shrimp or crab mixture on top and serve.

finest grind white polenta, extravirgin olive oil, garlic, red cayenne chile, white wine, sweet shrimp, unsalted butter, lemon, parsley, salt

Taken from www.foodandwine.com/recipes/aspen-2006-soft-polenta-with-seafood (may not work)