Start the polenta several hours before grilling -- or even the day before.
Course Main Course
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
for the polenta
1teaspoonColavita Extra Virgin Olive Oil
1cupColavita Instant Polenta Cornmeal
1tablespoonfresh thymeor 1 teaspoon dried thyme
extra olive oil for brushing
for the shrimp
1/8teaspoonred pepper flakes
2tablespoonsColavita Extra Virgin Olive Oil
1 1/2pounds extra largeshrimpU12-15, peeled and deveined
for the topping
1lemonzested and juiced
3tablespoonsColavita Extra Virgin Olive Oil
1/3cupColavita capersrinsed and drained, patted dry with a paper towel
1/3cupColavita sun-dried tomatoesdrained and thinly sliced
1/3cupred onionthinly sliced
110-ounce jarbaby artichokes or artichoke heartsrinsed, drained, patted dry
bamboo or metal skewers -- if using bamboosoak in water for an hour before grilling
For the Polenta:
Add olive oil to a small loaf pan and use a paper towel to coat the bottom and sides of the pan. Set aside.
Add chicken broth, water, thyme, garlic and salt to a medium saucepan and bring to a boil. Slowly add the polenta into the chicken broth, whisking constantly. Continue to whisk and cook polenta for 4-5 minutes. Remove from heat. Stir in the parmesan cheese.
Pour the polenta into the loaf pan and smooth the top. Cover with plastic wrap and let cool to room temperature. Then refrigerate until firm, several hours or overnight.
Prepare the Shrimp:
In a medium bowl, combine 2 cloves of the garlic, the lemon zest, red pepper flakes, salt, pepper, and olive oil. Stir to combine. Add the shrimp and toss to coat. Set aside for 15 minutes to marinate.
For the Topping:
In a medium bowl combine the garlic, lemon zest and juice, dijon mustard, olive oil, salt and pepper. Whisk to combine. Add the capers, sun-dried tomatoes, red onion, grape tomatoes, artichokes and parsley. Toss to combine. Set aside.
For the Grill:
Thread the shrimp onto skewers.
Turn the polenta out onto a cutting board. Slice polenta into 1/2" thick slices. Lightly brush them with olive oil. Lightly oil the grill grates and make sure the grill is hot before adding the polenta - it can have a tendency to stick. Grill the polenta for about 3-4 minutes per side. Transfer to a serving platter.
Grill the shrimp for about 1 1/2-2 minutes per side, until pink and opaque. Transfer to a serving platter.
To serve: Arrange the polenta on a serving platter. Spoon the topping over the polenta. Arrange the shrimp skewers over the topping. Serve.
If artichoke hearts are larger than bite size, cut them into smaller chunks before adding to the topping. You may want to do a test run of grilling the polenta. Use one slice and see how it reacts to your grill. If it sticks, take extra precaution by using "Pam for grilling" or "grill" the polenta on an oiled grill pan inside.