Cheese Polenta with Chorizo and Shrimp

Total Time: 20 minutes

4.64 from 36 votes

Manchego cheese polenta with chorizo and shrimp. A garlic butter sauce with green olives and sautéed cherry tomatoes. Beyond any doubt a 20-minute knock-out flavor bomb.

Cheese Polenta with Chorizo and Shrimp

Why You’ll Love this Chorizo Shrimp Polenta

There are about as many polenta recipes as there are reasons to love it. It’s quick to cook, creamy with a nice texture and it can take on so many flavors. Spicy chorizo? Check. A butter sauce? Check. Garlicky shrimp? Double check.

This recipe is great for busy weeknights or that dinner party you’re planning. The hardest thing about this recipe? Deciding how many times per week you want to eat this polenta. If you’re always excited about shrimp or a creamy polenta, then this recipe is made for you. It’s easy to make and delicious, you can throw it together whenever the craving strikes.

Cheese Polenta with Chorizo and Shrimp

How to Make Polenta with Chorizo and Shrimp Recipe

  1. First we fry the chorizo, add shrimp, then garlic and the spices, this will add a lot of depth to the sauce.
  2. Next we throw in the cherry tomatoes and olives, and cook everything together for a couple of minutes. When the tomatoes start to burst, we help them a little by pressing down the tomatoes with a wooden spoon to release their juices and create a flavorful sauce that makes for nice tender bites.
  3. Lastly, we make the polenta. Instant polenta works really well in this recipe, you’ll only need 2 minutes to boil it, then stir in grated Manchego cheese and some butter. Done!

Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.

Cheese Polenta with Chorizo and Shrimp

Recipe Tips

  • You can use kielbasa or bacon in this recipe, but spicy Spanish chorizo gives this polenta a nice kick.
  • Can’t find Manchego cheese? Use fontina cheese, pecorino, mozzarella or mild cheddar.
  • Got some leftover mashed potatoes? Use them instead of polenta and just add some cheese.

Storage tips

  • Leftovers: Store leftovers  separately in airtight containers in the refrigerator for up to 2 days.
  • Reheating: Reheat separately in a nonstick skillet or pan over medium until heated through. Add a splash of water or milk to thin out the polenta.

Cooking Video: How to Make Cheese Polenta with Chorizo and Shrimp

chorizo and shrimp polenta
4.6 from 36 votes

Cheese Polenta with Chorizo and Shrimp

Cheese polenta with shrimp and spicy chorizo. Topped with a garlic butter sauce, green olives and sautéed cherry tomatoes. Beyond any doubt a 20-minute knock-out flavor bomb.

Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings 4
Calories 723

Ingredients 
 

Cheese Polenta

  • 1 cup instant polenta
  • 1 ¾ cups whole milk
  • 1 ¾ cups low sodium chicken broth
  • 5 ounces grated Manchego cheese
  • 2 tbsp unsalted butter
  • salt - to taste
  • black pepper - to taste

Shrimp and Spicy Chorizo

  • 1 pound shrimp - peeled and deveined
  • 3.5 ounces spicy Spanish chorizo sausage - cut into slices
  • 5 ounces green olives - pitted
  • 7 ounces cherry tomatoes
  • 4 garlic cloves - minced
  • olive oil
  • 2 tbsp unsalted butter
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tbsp lemon juice
  • 4 scallions - chopped
  • fresh parsley - for serving (optional)

Instructions 

  • Get all the prep done before you start cooking: mince the garlic, slice the chorizo, chop the scallions and grate the Manchego cheese. Peel and devein the shrimp. 
  • Heat 3 tbsp olive oil in a large skillet. Add chorizo, cook for 1 minute over medium-high heat. Then slide chorizo a little aside and add shrimp. Cook for 2 minutes, tossing often. Add garlic, sauté for 1 minute, stirring often. Add more olive oil, about 3 tbsp. Stir in oregano, smoked paprika and cayenne pepper. Season with salt and pepper.
  • Add cherry tomatoes, cook about 2 minutes or until the tomatoes start to burst. Don’t forget to stir from to time, you don’t want to burn anything as we are cooking on high heat constantly. Press on the back of the tomatoes to release their juices and stir to combine. Stir in olives, scallions, lemon juice and butter. Turn off the heat and set aside.
  • In the meantime, make the polenta. In a saucepan, bring chicken broth and milk to a boil. Slowly whisk in the polenta, stirring continuously, about 2-3 minutes, over low heat. Stir in butter, Manchego cheese, salt and black pepper. Turn off the heat, cover and let stand for 1 minute. If the polenta thickens too much, thin out with some additional milk or chicken broth.
  • Divide polenta over bowls, top with chorizo and shrimp mixture. Garnish with chopped scallions and parsley. Serve!

Video

Nutrition

Calories: 723kcalCarbohydrates: 20gProtein: 50gFat: 50gSaturated Fat: 24gPolyunsaturated Fat: 23gCholesterol: 346mgSodium: 2490mgFiber: 3gSugar: 8g
Tried this recipe?Let us know how it was below!


Comments

27 responses to “Cheese Polenta with Chorizo and Shrimp”

  1. Valerie Avatar
    Valerie

    5 stars
    Love love love everything 😋😘🥰♥️💕

    1. Thank you Valerie! So happy to hear this.

  2. Linnea Mace Avatar
    Linnea Mace

    I’m so happy I found your site as your recipes sound AMAZING! I can’t wait to get home and try these out! But which one first…?? Hmmm probably the cheesy polenta with shrimp and chorizo!
    I’ll let you know how it came out!

    1. Thanks Linnea! So happy to hear that. Happy cooking!

    2. Amanda Avatar
      Amanda

      5 stars
      I just made this tonight and wow! The ingredients are simple, the flavors are amazing and, as an added bonus, the cleanup is minimal! My husband loved it too. Next time I might have to double the recipe so we have more leftovers. :) Since I’m not a big fan of olives, I chopped up some green bell pepper instead, but other than that pretty much followed the recipe.

      1. Hi Amanda, thank you so much for giving this recipe a try. I’m really happy you enjoyed it!

  3. anika Avatar
    anika

    5 stars
    This was so delicious!

    1. I am so glad you enjoyed the recipe, thanks for making it!

  4. JeriLee Avatar
    JeriLee

    5 stars
    Delicious comforting and did I say delicious!

    1. That’s so nice to hear! Thank you!

  5. Anna Avatar
    Anna

    5 stars
    Glad I found you, made 2 of your recipes this week & husband said I elevated my cooking, with your recipes that was an easy step. Can’t wait to try this one. Do you have a cookbook? I’m printing out recipes & making my own notebook of just yours. Thank you for posting these fabulous meals. Anna

    1. hi Anna! That’s so nice to hear. I’m really glad you’re enjoying the recipes. Thank you so much for following along and happy cooking!

  6. Amy Avatar
    Amy

    5 stars
    This is the first recipe of yours that I’ve tried. Amazing!! Will definitely make it again and find more on your site. (ps saw this re-post on instagram by food52.)

    1. yay! that’s so nice to hear. I’m really glad that you enjoyed this recipe, thanks a lot for giving it a try!

  7. Amanda Avatar
    Amanda

    5 stars
    I just made this tonight and wow! The ingredients are simple, the flavors are amazing and, as an added bonus, the cleanup is minimal! My husband loved it too. This recipe is a keeper for sure. Next time I might have to double it!

    1. Thank you so much for trying this dish and sharing your feedback! Glad to hear it was a hit!

  8. Emily Avatar
    Emily

    5 stars
    This was sooo delicious. We had it for breakfast over some leftover polenta with a runny egg on top. Kind of a spin on shrimp and grits. Yum yum yum!

    1. Sounds super delicious Emily! So glad to hear it was a hit!

  9. Hannah French Avatar
    Hannah French

    5 stars
    I saw this on Food52’s Instagram and immediately got the ingredients. This was sooo good and so easy to prepare! Thank you for another great recipe, Anna!

    1. Hi Hannah, that’s wonderful to hear, I’m so happy you liked it. Thank you for giving it a try!

  10. Amanda in NC Avatar
    Amanda in NC

    I’m making this recipe for our 40th wedding anniversary — a party of about 26 people. Going to add some lobster bites and clams or mussels. We’ll use a large 4′ board to spread out the polenta and pour seafood on top. So excited to serve this and to taste it! It looks simply delicious! My question is, can I make it earlier in the day, maybe to finish it an hour before people arrive, and keep it warm in the oven? What’s the best way? Perhaps don’t quite cook the seafood through? I don’t want to be cooking when people arrive… Thanks!

    1. Hi Amanda! Congratulations on your 40th wedding anniversary! What a special occasion!
      You can absolutely make the polenta ahead of time. Just add some more liquid to it, as it tends to thicken as it sits. Cover it with cling film and keep it warm in the oven at 70°C/160°F until you’re ready to serve.
      For the seafood, your idea of precooking is spot on. For example, you can sear the shrimp for about a minute per side, then remove them from the skillet and keep them refrigerated until you’re ready to assemble everything.
      Make the sauce in the same skillet, as per the recipe instructions. When you’re ready to serve, bring the sauce to a boil, add the seafood, and let it simmer for 1-2 minutes maximum. Then, serve it over the warm polenta.
      Enjoy your anniversary party! I’d love to hear how it all goes. Anna x

      1. AMANDA IN NC Avatar
        AMANDA IN NC

        Thanks! I appreciate your reply. This sounds very doable and will let you know how it turns out!

  11. Mary Avatar
    Mary

    5 stars
    When my husband says mmm when he takes the first bite of dinner, I know it’s good. I’m not even a big fan of green olives and they tasted so good in this recipe.

    1. Yay! It makes me so happy to hear you both enjoyed this recipe Mary!

  12. Tena Avatar
    Tena

    5 stars
    So made this tonight and oh my that was wonderful. I only had regular grits so I just made them like I always do with chicken stock and half and half. I probably added more cheese but no complaints even hubby who does not like tomatoes or olives liked the briny olives. Me I loved it all and it came together quickly and full of flavor was a little worried about the cayenne because hubby’s not big on spice but no complaints on that score. This will be in the shrimp and grits rotation. Thanks

    1. You’re welcome Tena! It makes me so happy to hear you both enjoyed this recipe, thanks for making it!

4.64 from 36 votes (25 ratings without comment)

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