Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Grains
Meat
Dairy
Vegetables
Liquid
Method
Prepare Polenta
- 1
Cook Chicken Broth
In a large saucepan, bring 4 cups of chicken broth to a boil over medium heat.
- 2
Add Polenta
Slowly whisk in 1 cup of polenta, reducing the heat to low. Stir continuously to prevent lumps from forming.
- 3
Simmer
Continue to cook the polenta on low heat, stirring frequently, for about 20-25 minutes, or until thickened.
- 4
Incorporate Butter and Cheese
Once the polenta is thick, stir in 2 tablespoons of butter and 1 cup of grated Parmesan cheese until well combined. Season with salt and black pepper to taste.
Cook Shrimp and Sausage
- 5
Sauté Sausage
In a large skillet over medium-high heat, add the sliced smoked sausage. Cook for about 5 minutes until browned.
- 6
- 7
Cook Shrimp
Add the peeled and deveined Gulf shrimp to the skillet. Cook for about 3-4 minutes, or until the shrimp are pink and opaque.
- 8
Garnish
Stir in the chopped green onions and season with salt and black pepper to taste.
Serve
- 9
Plate the Dish
Spoon the creamy polenta onto plates and top with the shrimp and sausage mixture. Serve immediately while hot.