Lighter Shrimp and Cheddar Polenta

Ingredients

• 160 gcornmeal
• 390 mlskim milk
• 500 mlwater
• 60 gold cheddar, grated
• 600 graw shrimp, peeled
• 1red bell pepper
• 3cloves garlic
• 1¼ tspsmoked paprika
• ¼ tspcayenne or chili flakes
• 3 tspextra-virgin olive oil
• 2 tsplemon juice
• 1¼green onions
• ½ tspsalt

Method

1. Bring the milk and water to a simmer in a heavy saucepan over medium heat. Whisk in the cornmeal in a slow stream so no lumps form.

   3 min timer

2. Lower the heat to low and cook, stirring every minute with a wooden spoon, until thick and creamy, about 15 minutes. Cover and keep warm; it bubbles and spits, so stand back.

   15 min timer

3. Stir the cheddar and salt into the polenta. Add a splash of hot water if it gets too stiff.

4. Heat the oil in a large skillet over medium heat. Cook the diced pepper and garlic for 2 minutes.

   2 min timer

5. Turn to medium-high, add the shrimp, smoked paprika and cayenne and cook for about 3 minutes, turning once, until pink and opaque all the way through.

   3 min timer

6. Spoon the polenta into bowls, top with the shrimp and finish with lemon juice and sliced green onion.

Storing and reheating

Best fresh.