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.
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.
How to Make Polenta with Chorizo and Shrimp Recipe
- First we fry the chorizo, add shrimp, then garlic and the spices, this will add a lot of depth to the sauce.
- 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.
- 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!
- 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.
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Cooking Video: How to Make Cheese Polenta with Chorizo and Shrimp
- 200 g/1 cup instant polenta
- 1 ¾ cups/400 ml whole milk
- 1 ¾ cups/400 ml low sodium chicken broth
- 130 g/5 oz grated Manchego cheese
- 2 tbsp unsalted butter
- sea salt + black pepper
Shrimp and Spicy Chorizo
- 450 g/1 pound shrimp, peeled and deveined
- 100 g/3.5 oz spicy Spanish chorizo sausage, cut into slices
- 150 g/5 oz green olives, pitted
- 200 g/7 oz cherry tomatoes
- 4 garlic cloves, minced
- olive oil
- 2 tbsp unsalted butter
- 1 tsp each: dried oregano, smoked paprika, cayenne pepper
- 1 tbsp lemon juice
- 4 scallions, chopped
- fresh parsley, for serving (optional)
- 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!
Amount Per Serving: Calories: 723Total Fat: 50gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 346mgSodium: 2490mgCarbohydrates: 20gFiber: 3gSugar: 8gProtein: 50g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.