Comments on: Spicy Tomato Shrimp with Creamy Polenta

By: Kris

Kris — Thu, 26 Apr 2012 14:59:23 +0000

My Puerto Rican grandmother would make me funche for breakfast when I was a child. Growing up in NY I never knew the real name for it and would call it harina de maiz. Whatever it was called it was always a treat. It was made with water, milk, sugar, cinnamon and a tiny bit of salt. I’ve never seen it served with fish broth. Interesting. Great photos BTW!

By: Franco-Italia Frog

Franco-Italia Frog — Fri, 24 Feb 2012 22:14:00 +0000

Polenta did NOT originate in Italy. Even the method of cooking the dish itself did not originate in Italy, but in the Americas.

Corn originated in North America, and the pounding of corn into cornmeal/grits was first carried out by the African populations in North America. There are several grits-type dishes that are still made in the South by the Black population and one in particular is identical to what you call Polenta, except there are more flavorings inside of it. It’s also preferred stiffer.

This method of cooking cornmeal would arrive in Italy via trade, along with the tomato (which is also indigenous to the Americas).

However, using the term “polenta” is very much specific to Italy. The dish itself, however, is not at all. Alton Brown should know better (even we in Europe know the dish came from America).

By: Colleen

Colleen — Mon, 08 Aug 2011 21:55:15 +0000

This looks like it will need to be supper tomorrow night! Dinner in less than a half an hour and yet looks like that! Polenta is easy to make from scratch and there is usually plenty for leftovers. Last time I shaped it into a log. wrapped it in plastic wrap and threw it in the fridge. When we wanted it a few days later we sliced it and sauted it in some olive oil.

By: Jeff & Lucie

Jeff & Lucie — Sat, 05 Feb 2011 22:38:29 +0000

Wow. We just made this dish. We added a little sherry to the red sauce. This is a fantastic dish we are adding to our favorites

By: Steph

Steph — Wed, 03 Mar 2010 04:49:41 +0000

Yummy! Thanks for the quick and easy recipe. I fell in love with polenta with red sauce as an exchange student in Montevideo, Uruguay when I was 15. 20 years later, I still crave it. I was dreaming of a creamy polenta dish with red sauc, but feeling too lazy to put too much effort into dinner. This was perfect. I added just a little sugar to the red sauce to cut the acidity a bit, and I added a little milk and aged asiago to the polenta to make it creamy. It was delicious. THANKS! I also really appreciated that you included pictures.

By: TechnoPrimitive » Spicy Tomato Shrimp with Creamy Polenta

TechnoPrimitive » Spicy Tomato Shrimp with Creamy Polenta — Sun, 12 Jul 2009 18:05:57 +0000

[...] Spicy Tomato Shrimp with Creamy Polenta (Serves 2) [...]

By: Meseidy

Meseidy — Sat, 04 Jul 2009 03:48:46 +0000

That is my Mom with the 411.

By: Silvette

Silvette — Sat, 04 Jul 2009 03:34:11 +0000

Heressssssss Mom!
Well I have to say that “funche” in Puerto Rico is “kind of” and has about the same consistency of polenta but usually it’s made with just cornmeal,water and salt and maybe some butter and usually is made to accompany a fish broth (Don’t ask me why…cause I don’t know…fushi!).
In the other hand…the “cremita” or breakfast porridge it’s made with very fine cornmeal,milk, sugar, a pad of butter, vanilla and in some cases and egg yolk….just in case “el “muchacho” esta flaco y lo quieren engordar”….plus with the egg yolk added it’s very good!
Well..that’s my explanation of the differences between Funche, Cremita y Polenta!

By: Stacey Snacks

Stacey Snacks — Fri, 03 Jul 2009 01:33:30 +0000

I love polenta, but usually only make it in the winter w/ osso bucco or sausages.
I like the light shrimp w/ tomato idea!
I will be making this one!

By: Meseidy

Meseidy — Thu, 02 Jul 2009 22:40:35 +0000

I think it is how you make it. Must use chicken stock instead of water and it will be delicious.