Lime Shrimp & Corn Polenta

Method

1. 1

   Start the polenta

   Bring the vegetable broth to a boil in a medium saucepan over high heat, then whisk in the polenta in a steady stream.

   4 min

   Tip: Whisk continuously as you add the polenta to prevent lumps.

2. 2

   Cook until creamy

   Reduce the medium saucepan to low heat and stir the polenta often with a whisk, scraping the bottom and sides.

   25 min

   Tip: Polenta thickens as it stands; loosen it with a little broth if needed.

3. 3

   Cook the tomatoes

   Heat half the olive oil in a large skillet over medium heat. Add the cherry tomato, corn and garlic, stirring occasionally.

   7 min
4. 4

   Cook the shrimp

   Add the remaining olive oil and shrimp to the skillet; season with 1/2 tsp salt and a few grinds of black pepper, turning once.

   7 min

   Tip: Take the shrimp off the heat as soon as they turn opaque to keep them tender.

5. 5

   Taste and serve

   Taste the polenta and shrimp, adjust with up to 1/4 tsp salt and more black pepper, then spoon over the cilantro and lime.