entertaining, food recipes

Recipe :: Grilled Shrimp & Corn On Millet Polenta

I’ve been doing my best to cook up some new seasonal dishes at home, and this surprisingly filling recipe for grilled shrimp on millet polenta was an easy one! We eat gluten-free in our household, so we use millet from time to time as a substitute for grains. Yes, you could also use real polenta (which is still gluten-free), but with the addition of the grilled corn to this recipe, it seemed a little redundant.

summer dinner recipe: grilled shrimp and millet polenta with corn | coco kelley

The corn made for a nice side, but could also be put right into the dish itself for a sweet addition. I like it lightly cooked so there is still a little crunch! I had actually wanted to make this dish in the spring with peas, which would also lighten things up a bit. The options are kind of endless when it comes to simple dinners like this one, which is why I love them. Once you’ve made one version, it’s easy to imagine other variations.

summer dinner recipe: grilled shrimp and millet polenta with corn | coco kelleyGrilled Shrimp & Millet Polenta // serves 4

For the Polenta

  • 1 cup uncooked millet
  • 1 1/2 cups low sodium-vegetable broth
  • 1 1/2 cups water
  • 2 ounces pecorino romano
  • 2 tablespoons butter

For the Shrimp:

  • two dozen shrimp
  • lemon thyme
  • half a lemon
  • minced garlic to your taste
  • ¼ cup olive oil
  • salt

summer dinner recipe: grilled shrimp and millet polenta with corn | coco kelleyProcess:

Using a food processor, get the millet to a flour-like consistency (doesn’t have to be too fine). Transfer the millet flour, vegetable broth and water into a saucepan and bring to a boil. Reduce to a simmer, and cook for about 12 to 15 minutes, whisking frequently until the polenta thickens up. Remove from heat and stir in the butter and cheese. I like to save a little cheese for topping too!

Mix up a simple marinade with juice from the lemon, garlic, and olive oil, and brush onto the shrimp. Top with lemon thyme, and salt. Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes total.

summer dinner recipe: grilled shrimp, millet polenta with corn | coco kelleysummer dinner recipe: grilled shrimp and millet polenta with corn | coco kelley

To plate this dish, scoop the polenta into the dish first, then top with the shrimp. If you decide to add the corn right into the dish rather than on the side, I would add it to the top as well, rather than mixing it in. Garnish with olive oil and lemon thyme. You’ll be surprised at how filling the polenta is! Even though it looks prettier to have a hearty serving of it under the shrimp, I only ate about half of mine. The leftover polenta will keep in the fridge for a few days, so consider using it with some other summer favorites like heirloom tomatoes!

Recipe :: Grilled Shrimp & Corn on Millet Polenta
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This delicious summer dish with grilled corn and shrimp is surprisingly filling with the addition of gluten-free millet polenta
Ingredients
  • 1 cup uncooked millet
  • 1½ cups low sodium-vegetable broth
  • 1½ cups water
  • 2 ounces pecorino romano
  • 2 tablespoons butter
  • two dozen shrimp
  • lemon thyme
  • half a lemon
  • minced garlic to your taste
  • ¼ cup olive oil
  • salt to taste
Instructions
  1. Using a food processor, get the millet to a flour-like consistency (doesn't have to be too fine). Transfer the millet flour, vegetable broth and water into a saucepan and bring to a boil. Reduce to a simmer, and cook for about 12 to 15 minutes, whisking frequently until the polenta thickens up. Remove from heat and stir in the butter and cheese. I like to save a little cheese for topping too!
  2. Mix up a simple marinade with juice from the lemon, garlic, and olive oil, and brush onto the shrimp. Top with lemon thyme, and salt. Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes total.
  3. To plate this dish, scoop the polenta into the dish first, then top with the shrimp and corn should you choose to add it. Garnish with olive oil and lemon thyme.