Shrimp, merguez and polenta

Ingredients for 3 servings:

• 500 ml milk
• 500 ml vegetable stock or water
• 250 g corn semolina (polenta)
• 2 tbsp cheese, grated
• 2 tsp butter
• 1 tsp salt
• ½ tsp pepper
• 1 onion(s)
• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 2 cloves garlic
• 300g merguez
• 225 g shrimps, peeled
• 150 ml chicken broth
• 2 tbsp oil
• salt and pepper
• ½ tsp cayenne pepper
• 1 tbsp cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Shrimp, Sausage and Grit

Polenta/Grit: Bring milk and vegetable broth (or water) to a simmer in a saucepan. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Add the cornmeal and simmer over low heat for about 15 minutes, stirring occasionally. Add a little water if needed. Depending on the type of polenta, this may take a little longer. The polenta/grit should be creamy. Add butter and cheese, stir, cover, and place in the oven at about 60-70 degrees Celsius. Shrimp and Merguez Pan: Peel and chop the onion and garlic. Wash the bell peppers, remove the seeds and inner walls, and dice. Slice the merguez. Heat 2 tablespoons of oil in a pan, add the onion, garlic, and paprika. Season with 1/2 teaspoon of pepper and 1 teaspoon of salt. Sauté for 2-3 minutes. Then add the merguez slices and sauté for about 10 minutes. Add chicken broth and bring to a boil. Add 1 tablespoon of cornstarch, mixed with a little cold water (or a little more depending on the manufacturer). Season with 1/2 teaspoon of cayenne pepper (or more) to taste. Simmer for another 2-3 minutes. Add the shrimp and cook briefly. To serve: Place 4-5 tablespoons of polenta/grit in a deep dish. Pour 4-5 tablespoons of the shrimp merguez mixture over the mixture.