Recipes of a dish paired with a bottled of Camaiol wine Texture Texture

Creamy Polenta Gamberetto (Shrimp)


Creamy Polenta

  • 4½ cups water
  • 1½ tsp salt
  • 1 tbsp butter
  • 1 cup cornmeal
  • 1 tsp black pepper, freshly ground


Gamberetto (Shrimp)

  • 12 large shrimp
  • 2 tbsp extra-virgin olive oil
  • 4 garlic cloves, finely minced
  • red pepper flakes
  • ½ cup white wine or vegetable stock
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp black pepper, freshly ground


  1. Bring water to a boil. Reduce heat and mix in polenta. Cook, whisking the polenta every 10-15 minutes, until it is thickened and no longer gritty.
  2. Remove from heat and add butter and salt. Whisk until it’s melted and consistent.
  3. Heat a large skillet over medium-high heat. Add olive oil to the skillet and season the shrimp with salt and pepper. Add the shrimp to the skillet for 2-3 minutes — until opaque. Plate the shrimp and set aside.
  4. Add a drizzle of olive oil, a pinch of red pepper flakes, and garlic to a pan, then stir for 30 seconds.
  5. Deglaze the pan with the wine (or vegetable stock), then reduce it by half. Whisk in the tomato paste, remove from heat, and divide the polenta equally among six small serving dishes.
  6. Top each with two shrimp, pour sauce over each, and serve. Season to taste.