Polenta Bundt Cakes, Herb Oil and Paprika Chicken and Shrimp with Romesco Sauce
We’re going to Bundt this right out of the park!! Is that baseball or football?
Lets talk polenta. Cornmeal, water, salt and a touch of oil for the basic recipe. You can add a variety of cheeses to it at that point, It can be left soft and runnier or thick in order to mold and cut. Either way I find people mostly either love it or hate it.
Polenta wasn’t something I can say I ate much until my early 30’s but when I discovered, I fell hard.
I think what I love about it so much as a chef, is it’s versatility. It can even be used in lieu of porridge in the morning. I have done so many things with it over the years that I can’t even count. Some of my favorite ways are super soft with meatballs and sausage on top, moulded, sliced, barbequed, cut into fries and baked with parmesan cheese and cut into small cubes and baked into garlic croutons for hearty warm salads.
In the next week or so I’m going to do a blog showing all the fun ways to use this simple and cheap food.
Don’t be afraid of polenta. The traditional way of making it can be a little time consuming but now with the instant varieties out there it can be made in 3 minutes…literally!!
This spicy chicken and shrimp recipe in particular lends well to be served with polenta because it’s creamy density combines so well with the spicy protein and tangy and rich sauce. It is just a little piece of heaven. If you aren’t a fan of moulded hard polenta then feel free to serve it soft like mashed potatoes. You know what I always say, create and change up where you want. Food is suppose to be fun!
I’m not sure if any of my readers are familiar with Romesco sauce, but if you aren’t I guarantee this will be your favorite go to sauce for everything from steak to lobster and all things in between This truly has to be one of the most usable sauces out there!!
- 1 -1/3 cups instant polenta
- 1 tablespoon olive oil
- 2/3 cup grated parmesan
- 8 Blue Goose Pure Foods boneless skinless chicken thighs
- 12 large shrimp, peeled
- Rosemary or other herb infused olive oil
- 2 tablespoons smoked paprika
- 2 tablespoons Spanish paprika
- 1 teaspoon Himalayan pink salt
- Chopped parsley and green onions or chives to serve
- Makes 2 cups
- 2 whole roasted red peppers
- 2 tomatoes - halved
- 1/2 onion, big sliced
- 6 garlic cloves, peeled
- 1 -2 tablespoons Olive oil
- 1-2 dried ancho chili peppers re-hydrated (pour boiling water over and let soak 30 min or overnight.)
- 1/2 cup blanched almonds (or use half hazelnuts)
- 2 tablespoons tahini paste
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon Himalayan pink sea salt
- fresh cracked pepper
- 1 thick slice day old bread
- Bring 1 litre of water to a boil. Add oil and salt. Slowly add polenta while continually whisking. Once it’s the consistency of runny mashed potatoes, add cheese and pour into 4 small bundt pans or 1 large one.
- Cover and set in fridge for 1 hour.
- To reheat place in a 400 degree oven for 15-20 min. Unmould and serve singles or cut large bundt into 4 good size wedges.
- Place chicken and shrimp in 2 separate bowls. Drizzle with olive oil and place 1 1/2 tablespoons of paprika and smoked paprika on chicken and ½ tablespoon of each on shrimp. Sprinkle each with salt.
- Cook chicken on cast iron skillet set to medium high. Sear each side for 5 minutes and continue doing so until cooked through. Remove chicken and cook shrimp for 3 minutes per side or until cooked and pink throughout.
- Preheat oven to 425 F. Place the tomatoes, onion and garlic on a parchment lined sheet pan, tomatoes with skin side up. Drizzle all with olive oil and roast in the oven turning everything over at 20 minutes. Remove garlic when tender, about 30 minutes. Continue roasting tomatoes and onions until lightly blackened, about 40-50 minutes total.
- Place nuts into a food processor. Pulse them until they are the texture of course sand. Add the roasted vegetables and the rest of the ingredients. Pulse until well combined, but don’t make it too smooth.
- Place in a bowl to serve. Can be stored in the fridge in a sealed container for a week.
- Plate bundt polenta along with chicken and shrimp. Drizzle with romesco sauce, chopped parsley and onions. Serve more sauce at the table.