SERVES: 4

INGREDIENTS:

• 1 pound large raw shrimp, peeled and deveined
• olive oil for sauteing shrimp
• 3 green onions, rough chopped
• 4 ounces thin sliced prosciutto, rough chopped
• 1 pint grape tomatoes
• 3-4 Tbs balsamic vinegar

for the polenta:
• 1 1/2 cups chicken stock
• 1 1/2 cups milk
• 3/4 cup yellow cornmeal
• approx. 1 cup grated parmesan cheese

PROCEDURE:

For the cornmeal polenta combine 1 1/2 cups chicken or vegetable stock with 1 1/2 cups milk. Bring that up to a simmer and then, just as it comes to a simmer, slowly whisk in 3/4 cup yellow cornmeal and then turn the heat down.

You'll want to use a wooden spoon to stir it pretty regularly and you'll want to cook it on low heat on the burner that goes to the lowest setting.

While you're keeping your eye on the polenta, take a minute to rough chop 2-3 green onions, grate about 1 cup parmesan cheese and also rough chop 4-ounces of thin sliced prosciutto.

After about 20 minutes, when the polenta is soft to the tooth, add the grated parmesan cheese.Fold that in, turn the heat off and put a lid on top.

Once the polenta is done, add a good splash of olive oil to a large, heavy bottomed pan on medium high heat and add the shrimp. Toss those around and cook them until the are almost cooked through and take them out of the pan.

Add more oil to the pan. Add the prosciutto and crisp that up for a minute. Then add a good handful of grape tomatoes and cook those until they blister a bit. Add the green onions, add 3-4 Bs balsamic vinegar, and add the shrimp back to the pan to finish cooking through.

Serve with polenta.

HINTS:

Substitute 4-ounces diced Panetta (or even regular bacon) for the rough chopped prosciutto, although that will take longer to crisp up in the pan than the prosciutto.