Shrimp Tails on Polenta

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Delicious polenta with parmesan and bacon, shaped into a perfect bed, on which rest shrimp tails that are beautifully baked and perfectly seasoned.

Place a pot with salted water on the stove and wait for it to boil. Gradually add the cornmeal and stir continuously to avoid lumps. Cook for five minutes. Then mix in 15 g of raw butter and half of the parmesan. Remove the pot from the heat and let the polenta cool slightly. Rinse the parsley under running water, shake it off, pluck the leaves, and finely chop them.
Cut the bacon into smaller pieces. Place a larger pan on the stove and heat it well. Add half a tablespoon of oil and fry the bacon pieces in it. Fry them until they are nicely fragrant and browned. Then remove the pan and drain the bacon pieces on paper towels. Mix the fried bacon pieces into the polenta.
Rinse the shrimp tails well under running water and dry them as thoroughly as possible with a paper towel. Place the pan in which the bacon was fried back on the stove, add the remaining oil, and heat it. Add the shrimp tails to the oil, season them with a little salt and pepper. Cook them for about a minute and a half on each side until they get a nice pink color. Remove the cooked shrimp from the pan and place them on a plate. Add the corn to the pan and quickly fry it (no more than 2 minutes). Remove the fried corn from the heat and mix it into the polenta.
First, spread a layer of polenta on the plates. Sprinkle some parmesan over it and arrange 4 shrimp tails on each plate so that their ends touch in the center. Sprinkle a little parsley over the dish. Serve warm.