Thai-Style Coconut Shrimp Polenta

We've recently developed a love for polenta, an Italian dish made from cornmeal and served up in various shapes and forms. The most basic is the "mush", which is basically cornmeal cooked in water/broth and served in place of rice, pasta or mashed potatoes. Polenta mush can also be packed into a dish, refrigerated until firm, sliced and then grilled or fried. Toppings like honey and ricotta or caramelized onions and goat cheese are then sprinkled on top for a yummy appetizer.

I wanted to make an Asian polenta dish and came across this Thai-inspired version that uses coconut milk in place of the traditional chicken broth. The addition of chopped green onions and shrimp turns the dish into a satisfying and delicious meal, especially when paired with a salad. As the polenta was frying in pan, it created a familiar aroma, reminiscent of my mom's Vietnamese crepes, or banh xeo. We had no clue how the recipe would turn out and was pleasantly surprised by the result. This was one of those "OMG, this is so good!" recipes that we will be making over and over again!

Thai-Style Coconut Shrimp Polenta
adapted from Healthy Edibles


Ingredients 
1 1/2 cups water 
2 cups coconut milk 
1 cup organic yellow cornmeal 
1/2 cup chopped green onions 
1/2 pound cooked shrimp, chopped
2 tsp sea-salt
Fresh pepper
Thai chiles

Note: The original recipe calls for 2 cups of water. I found this was too much, resulting in mushy polenta that did not cut or fry well. I recommend cutting it back to 1 1/2 cups of water for a firmer texture.

Directions
Heat the water, coconut milk, salt and finely chopped Thai chilies (with seeds) in a medium-size saucepan and bring to a boil. Slowly whisk the cornmeal into the saucepan. Turn the heat to low and continue whisking until the mixture is smooth and creamy (about 4-5 minutes). 

When the polenta is creamy, remove from the heat and fold in the shrimp and green onions. Pour the polenta mixture into a 9 x 9 inch casserole dish. 

Cover and place in refrigerator to cool and set (approx. 20-30 minutes should work). When polenta has set, remove from the refrigerator and cut into pieces with a knife. Heat oil to a large non-stick frying pan. Set heat to medium-high. When the oil is hot, transfer the polenta cakes to the frying pan. Fry until the polenta cakes are golden-brown on each side. The oil will splatter so make sure you use a splatter guard!