Whisk 1/4 cup yellow cornmeal into 3/4 cup boiling water. Cook over low heat 10 minutes, whisking frequently; remove from heat, stir in 1 tablespoon grated Parmesan and set polenta aside. Heat 2 teaspoons olive oil in a medium skillet over medium heat. Sauté 1/2 cup chopped onion, 1 minced garlic clove, 1/2 teaspoon chili powder, and 1/2 teaspoon paprika 2 minutes. Add 1 cup chopped green bell pepper, 1/2 cup frozen corn, and 1/2 cup black beans; cook 6 minutes more. Add 12 large cooked shrimp and sauté until warmed through. Serve over polenta.
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