Polenta Svelta con Gamberetti

Quick Polenta with Shrimps

A delightful and simple little dish from Venice, where the little pink shrimps of the lagoon taste very nice indeed.

Serves 4

1 litre water
Salt
200g quick polenta
120g Parmesan, freshly grated
100g unsalted butter

In a saucepan, bring the water to the boil with some salt and add the polenta slowly, stirring well, so that you don't produce lumps. After 5 minutes add the Parmesan and butter, mix well.

In another pan, gently fry the shrimps in the butter for 5 minutes, before adding the lemon juice.

Pour the polenta on to plates, spooning the shrimp sauce over the top.

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