It’s pretty much just fancy shrimp and grits. And it’s pretty much awesome.
Broad Street is 46 days away. I’m down 15 pounds since January 1st. And I’m pushing my way through the Bobby Flay Fit Program some more.
The concept comes from one of Bobby’s recipes for homemade chickpea polenta. However, I had some leftover pre-made polenta rounds, so in an effort to save money, I fired up the grill (can’t wait to do more of that) and finished my polenta off with Bobby’s recipe for a delicious chive oil.
And since just eating polenta isn’t a balanced meal, I grilled up a few shrimps too. (Or is it shrimp?)
2 lbs. precooked polenta (tube), cut into 1/2-inch rounds
1 lb. medium to large shrimp, uncooked
salt and pepper
fresh chives, chopped
1 cup chopped chives
1 cup extra virgin olive oil
salt and pepper
Process chives and extra virgin olive oil for five minutes. Five whole minutes. Seriously. If you just do it for a minute or so, you’re going to wind up with this oil with green bits in it. If you go the full five minutes, you’ll have a nice green oil with the full flavor of the chopped chives. Season to taste.
Fire up the grill!
Season the polenta with salt and pepper, then finish with some olive oil. Grill on high until golden brown, then flip over the cook the other side.
At the same time, season the shrimp and cook them right on the grill. These will cook quicker than the polenta, so you can probably start cooking them after you flip the polenta.
You can plate this dish any way you want. It’s easy to go fancy, but you can do this one family style too. Just be careful not to break the polenta when serving.
Finish with some fresh chives and lemon zest, then the chive oil.