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Cheesy Polenta with Shrimp and Chorizo
This recipe calls for instant polenta, which only requires a few minutes of cooking. If using stone-ground cornmeal instead, increase the amount of water from 2 cups to 3 and whisk until mixture thickens, then cover pot and cook, stirring occasionally, until polenta is thick and creamy, 30 to 40 minutes. Be sure to use fresh (uncooked) chorizo as opposed to precooked links.
2 1/4 cups water
2 cups milk
1 cup instant polenta
Salt and pepper
1 cup shredded white cheddar cheese
1/4 lb. fresh chorizo, casings removed
2 Tbsp. extra-virgin olive oil
2 1/2 cups cherry tomatoes, halved
1 poblano pepper, stemmed, seeded, and chopped
1/2 large red onion, chopped
1 tsp. smoked paprika
1 lb. large shrimp, peeled and deveined
2 Tbsp. chopped fresh cilantro, for garnish
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Cheesy Polenta with Shrimp and Chorizo

Cheesy Polenta with Shrimp and Chorizo

Cheesy Polenta with Shrimp and Chorizo
  • Servings:Serves 4
  • Prep Time:25 minutes
  • Cook Time:25 minutes
1. Combine 2 cups water and the milk in a large saucepan and bring to a boil over high heat. Whisk in polenta and 1/2 teaspoon salt, then reduce heat to medium and simmer, stirring constantly, until polenta is tender and creamy, 3 to 5 minutes. Remove from heat, whisk in cheese, and season with salt and pepper to taste; cover and set aside.
2. Cook chorizo in a large skillet over medium-high heat until browned, crumbled, and cooked through, about 5 minutes, stirring occasionally; transfer to a medium bowl. Add oil to skillet and heat over medium heat until shimmering. Add tomatoes, pepper, onion, and paprika and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add remaining 1/4 cup water and continue to cook until mixture is saucy, about 5 more minutes.
3. Stir in cooked chorizo and the shrimp, cover, and cook until shrimp are pink and cooked through, 2 to 4 minutes; season with salt and pepper to taste.
4. Divide polenta among shallow bowls and top evenly with shrimp and chorizo mixture. Sprinkle with cilantro before serving.
Source: Hannaford fresh Magazine, September 2019