Recipe information
Make Polenta in just 50m. shrimp, cauliflower, cherry tomato, mustard cream, pork belly bits, scallion
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Ingredients
Polenta and Toppings
Cooking Instructions
1. Prepare the Polenta
In a pot, bring the chicken broth to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for about 20-25 minutes until thickened. Stir occasionally.
2. Cook the Pork Belly
In a skillet, heat olive oil over medium heat. Add diced pork belly and cook until crispy and golden brown, about 5-7 minutes. Remove and set aside.
3. Sauté the Vegetables and Shrimp
In the same skillet, add cauliflower and cook until tender, about 5-7 minutes. Add cherry tomatoes and shrimp, cook for another 3-4 minutes until the shrimp are pink and cooked through. Season with salt and black pepper.
4. Make the Mustard Cream
In a small saucepan, heat heavy cream over medium heat. Stir in Dijon mustard and let it simmer for a few minutes until slightly thickened. Season with salt and pepper.
5. Assemble the Dish
Serve the polenta warm, topped with the sautéed shrimp, cauliflower, crispy pork belly, and mustard cream. Garnish with sliced scallions.
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