Shrimp and Spicy Rosemary Sausage with Polenta
By Saskia Poulos, Chef and Organic Farm Assistant at the Oak Spring Garden Foundation
(Serves 4)
Think of this recipe as the Italian cousin of Shrimp and Grits. Our sausage is loaded with fresh rosemary, and the pepper adds the perfect amount of heat. Umami- loaded Parmesan adds depth to the polenta and the sauce, while a little bit of chevre cheese adds a bit of brightness at the end. This would be just as delicious served on pasta, quinoa, or some sort of hearty grain like farro.
Ingredients
For the Polenta:
1 cup polenta
5 cups beef or poultry stock
2 teaspoons salt
½ cup grated parmesan
4 tablespoons unsalted butter
For the Shrimp and Sausage:
12 ounces Chapel Hill Rosemary Sausage
1 pound peeled and deveined shrimp*
1 onion, diced
1 tablespoon tomato paste
½ cup white wine (if red wine is all you have, that works too!)
1 cup beef or poultry stock
¼ cup parmesan
2 tablespoons butter
Salt to taste
Olive oil
*If you are buying whole shrimp, the easiest way to remove the shells and digestive tract is to use scissors to cut down the back of the shrimp. Doing this by the sink will allow you to quickly clean each shrimp as you go. Save the shells for shrimp stock!
To finish:
4 ounces chevre
Preparation
Bring the stock and two teaspoons of salt to a boil over medium high heat in a medium pot. Whisking constantly, add the polenta in a steady stream, making sure no clumps form. Turn down to a gentle simmer and cook until the polenta is thickened and tender and has absorbed all the liquid, about 20-30 minutes. Stir occasionally. Add the butter and parmesan and taste, adjusting the seasoning if necessary.
Sear the sausages in a large pan over medium heat with a glug of olive oil until the outsides firm up, about 4 minutes. Transfer to a cutting board and slice into coins. Return to the hot pan, and sear the sausages so they are nice and brown. Transfer to a plate.
Return the pan to the stove and add about a tablespoon of olive oil. Over medium heat, saute the onion with a pinch of salt until it is translucent and starting to brown, about four minutes. Add the tomato paste, and cook for one minute.
Add the raw shrimp and cooked sausage to the pan, and cook until the shrimp is mostly pink, about four minutes.
Deglaze the pan with the wine, and let it simmer for a minute to cook off the alcohol. Add the stock to the pan and bring it to a boil. Sprinkle in the Parmesan and slide in the butter, stirring with a wooden spoon until the sauce is emulsified. Give it a taste, and season as you like (keep in mind that finishing with more Parmesan will add saltiness!).
Distribute the polenta amongst four bowls, then spoon the shrimp and sausage with sauce on top of each. Crumble the chevre on each bowl, and grate more Parmesan on each if desired!