This simple, light dinner is easy to prepare, and much of it can be made ahead of time—making this a perfect dinner to serve guests you actually want to spend the evening chatting with. Polenta chive cakes can be made the day before, and the shrimp can be marinated and placed on skewers at that time, too. So all you've got to do on a Sunday evening is make a quick green salad and open a bottle (or two) of wine.
- Chive Polenta Cakes:
- 2 cups milk
- 1 cup yellow cornmeal
- 2 tablespoons unsalted butter, plus extra for greasing pyrex dish
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- small bunch of chives
- Shrimp Skewers:
- 1 1/2 pounds shrimp
- 1/4 cup olive oil
- kosher salt and cracked black pepper
- 1 tablespoon fresh oregano, finely chopped
- 1 tablespoon basil, finely chopped
Butter an 8x8 Pyrex dish. In a heavy bottomed saucepan, combine milk, cornmeal, and butter, and bring to a simmer, stirring constantly, over medium high heat. When mixture begins to simmer, add sugar, salt, and chives, and keep stirring until thick, about 15 minutes. Pour into prepared pan and allow to cool and thicken until thick enough to slice, about 3 hours.
Place shrimp, olive oil, big pinches of salt and pepper, oregano and basil in a large bowl and toss to combine. Thread onto skewers; place in the fridge until polenta has set.
When polenta has set carefully un-mold polenta onto cutting board, and cut into 4 even pieces. Preheat grill or grill pan to high heat.
Gently grill polenta slices until grill marks form, and polenta is heated though, about 8 minutes. Remove from grill and reserve. Grill shrimp skewers until shrimps are pink and beginning to char, about 3 minutes per side. Serve with a chilled rosé and some sliced scallions for garnish.