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- Polenta ( make 1 day in advance )
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- 250 g Polenta
- 1L water ( heavily salted 3TBSP or to taste)
- 4 pats butter
- 3 TBSP fresh herbs
- 1 wedge gorgonzola
- heat water until just about to boil stir in polenta with a whisk
- keep stirring until creamy. Stir in butter cheese and herbs.
- Line a glass baking dish w/ wax paper and press in polenta.
- Place in fridge overnight
- Next day
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- Asparagus ( 1 bunch - slim spears )
- 1 lb 16-20 count shrimp shelled
- 3 Tbsp Olive oil
- 2 cloves garlic minced very fine or shredded
- 1 teaspoon crushed red pepper
- 1/4 c white wine
- salt & pepper
- 2 pats butter
- Fry polenta squares in butter until lightly browned
- Blanch asparagus and shock in cold water.
- Then fry in frypan at high heat w/ salt pepper and 1 T of olive oil.
- Place remaining olive oil in the frying pan with the garlic and red pepper.
- Fry well salted and peppered shrimp until they just start to turn pink. Add in wine
- and scrape the bits off of the bottom of the pan. While shrimp rests cook down sauce for a few more minutes
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