polenta with shrimp and mango salsa
This is one of those plates that feels restaurant level without being complicated; creamy cheesy polenta, spicy seared shrimp, and a bright mango salsa that cuts through all the richness. The polenta gets extra flavor from crispy bacon and hot peppers simmered into the base, while the shrimp stay quick and punchy with chili powder and cumin. Spoon the mango salsa over the top and you get that perfect balance of sweet, heat, smoky, and creamy in every bite.
What is polenta?
Polenta is a classic Italian dish made from cornmeal cooked slowly with liquid (usually water, stock, or milk) until it turns thick and creamy - basically a savory corn porridge. When it’s cooked soft it’s smooth and comforting like mashed potatoes, and when it cools it firms up enough to slice and fry or grill. The flavor is mild on its own, which is why it’s so good as a base; it soaks up whatever you cook it with, especially things like butter, cheese, stock, and spicy pan drippings.
How to make polenta with shrimp and mango salsa?
In a medium bowl mix together the chopped mangoes, red onion, cilantro, 1 chopped jalapeño and lime juice. Cover and set aside. In a medium bowl mix together shrimp, 1 tbsp olive oil, chili powder, cumin, and 1/2 tsp salt. Cover and set aside. In a large cast iron skillet, cook the sliced bacon, scotch bonnet pepper, and remaining jalapeños over medium heat until crispy. Then add chicken stock and milk, and bring to simmer. Whisk in cornmeal and keep simmering for about 20 minutes until it’s consistency of a porridge. Once the polenta is done, turn off the heat and whisk in cheese. Season to taste with salt and pepper. Heat 1 tbsp olive oil on a large pan. Cook the marinated shrimp over medium heat for 2 minutes on each side. Immediately plate the polenta, mango salsa, and shrimp. Serve hot.
Tips
Over cooking shrimp will make it rubbery - you can tell shrimp is done when it’s shaped like C and feels firm but bouncy. If the ends touch each other and it feels stiff it’s overdone.
If you want less heat switch the scotch bonnet pepper for an extra jalapeno!