hot honey shrimp with cheddar polenta

Love me some hot honey, if you can’t tell.

I always thought polenta was exclusively sold in those big tubular bricks that you couldn’t do much with except make polenta fries or cakes. Stores around here aren’t very good about stocking yellow polenta grits – I’m not sure if that’s a universal quirk or just in Florida. I’d think the ole FL would like polenta since grits are a pretty big culinary ritual, but some people don’t even know what polenta is, funny enough.

This lovely recipe introduced me to the wonder that is polenta, and now I’m hooked and want to make a whole load of shit with the little yellow grains. Good thing I have a big bag now. I love how fast it is to prepare, and how easily it soaks in various flavors. Cheesy polenta, dudes, is dope. I hope this dish gets you as excited about a corny particle as it did me.

Easy, versatile, yet tastes like it took time. That’s how I’d describe this bowl. Like leveled up diner shrimp and grits. Serve for a unique weekend brunch or on a busy worknight, and enjoy the leftovers for lunch the next day. The shrimp’s kickass sass matches the mellow, cheddar-infused polenta like soulmates. Finish a bowl off with fresh herbs and bruh, you’re in for a treat.

Better with Cheddar

I like to start with the polenta since it needs some sitting time once the cooking completes.

Roll them sleeves up and prepare your best whisking muscles. I wouldn’t call this strenuous work, but you do need to pay relatively close attention to the polenta as it heats so you don’t end up with a brick.

Brown a little butter in a skillet, then add in whole milk and water and bring to a simmer. Pour in the polenta and whisk constantly until it thickens up and most of the liquid is absorbed. This took around 8 minutes for me. Plop in the cheddar, some garlic powder, and a swish of salt and pepper, stirring until the cheese melts.

Pull the pan off the heat and cover while you make the shrimpies.

Honey Bunny

Shrimp is a breeze to cook, so while the polenta hangs out, get going on the seafood.

I toss the shrimp in something of a blackening seasoning, with a bit of cayenne for a slap in the face. Heat some oil in a skillet and sear the shrimp a few minutes per side. I had to do this in a couple batches so to not crowd my pan, so you may need to as well.

Add all the cooked shrimps back into the skillet and drop in some butter, honey, minced garlic, and oregano. Toss all this goodness around and let the butter melt around the shrimps and crisp up the edges. Fucken awesome.

Divvy up the polenta and top with shrimps. I love spooning a bit of extra sauce over each portion and tearing up some fresh basil for garnish. A skoosh of freshly cracked pepper is great, too, and I’d definitely whip up a Caesar salad (without the extra shrimp) to serve on the side, because Caesar is still king in my heart. Even though he dead. RIP.

On that note, have a GREAT Friday, everyone!

Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Don’t be a shrimp:

Sheet Pan Hot Honey Shrimp Tacos with Pineapple Salsa Verde

Grilled Shrimp Skewers with Feta Pesto

Chipotle Shrimp Avocado and Mango Rice Bowls

hot honey shrimp with cheddar polenta

30 minutes tops start to finish, with loads of spicy, sweet, cheesy flavor.

5 from 1 vote

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Servings 4

Ingredients

  

• 4 tbsp butter, divided
• 1 1/2 cups whole milk
• 1 cup polenta
• 1/2 cup cheddar cheese, shredded
• 1 1/2 tsp garlic powder, divided
• 1 lb large or jumbo shrimp, peeled and deveined
• 1 tsp dried oregano
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp fresh oregano, chopped

Instructions

 

• Melt 2 tablespoons of butter in a large skillet until fragrant and browned, about 3-4 minutes. Stir in the milk and 1 1/2 cups of water. Bring to a simmer, then add the polenta and cook, whisking constantly, until thickened, about 8-10 minutes. Stir in the cheddar, 1 tsp garlic powder, and a pinch of salt and pepper. Remove from heat and cover while you prepare the shrimp.
• Dry the shrimp very well. In a bowl, toss the shrimp with the dried oregano, 1/2 tsp garlic powder, onion powder, cayenne pepper, black pepper, and a pinch of salt.
• Heat 1 tablespoon olive oil in a skillet over medium. Cook the shrimp, in batches as needed, for 2-3 minutes per side. Toss in the remaining 2 tablespoons of butter, honey, garlic, and fresh oregano until fragrant, about 1-2 minutes longer.
• Divide the polenta among bowls and top with the shrimp. Drizzle with any remaining sauce in the shrimp skillet and serve with fresh herbs, as desired.

Keyword dinner, hot honey, main course, pescatarian, polenta, shrimp, weeknight dinner