30 minute spicy shrimp polenta

One of my husband’s favorite dishes is Shrimp & Grits, but I’m not the biggest grits fan. I didn’t grow up eating it, but it reminded me so much of Haitian mayi moulen (or polenta). Our version of polenta is quick, filling, and much more savory. It basically takes the place of rice, so we typically serve it with meat, fish, or beans.

I decided to try a Haitian take on Shrimp & Grits with polenta instead, and it came out amazing! It’s ready in less than 30 minutes and is officially a Gaines Family favorite. Try it out and let me know what you think!

prep time: 5 mins total time: 30 min

ingredients 

mayi moulen (haitian polenta)

• 1 tbsp olive oil

• 3 cups water

• 1 cup heavy cream

• optional: 1/2 cup shredded cheddar cheese

• 1/2 tbsp Haitian epis (totally fine if you don’t have it. just adds extra flavor)

• 1 tbsp chopped shallot or minced garlic

• 1 tbsp salt

• 1 tbsp butter

• 1 1/2 cup coarse yellow cornmeal, rinsed (my fav is the Goya brand, and its usually less than $2 at the international store)

spicy shrimp

• 1 tbsp olive oil

• 3 tbsp butter

• 1/2 tsp red pepper flakes (just for added spice, but not necessary)

• 1 tbsp chopped shallot or minced garlic

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp old bay seasoning

• 1/2 tsp creole or cajun seasoning

• 1/2 tsp ground black pepper

• 1/2 tsp seasoned salt

• 1 tbsp salt

• 1 tbsp Haitian epis

• 1/4 cup dry white wine or broth

• 1 1b jumbo shrimp, peeled and deveined

• 1 lb polish kielbasa (or 1 pack), cut into 1/2 inch pieces

• 3-4 handfuls of spinach

• 1/4 cup parsley, chopped

• 1/2 lemon, for serving

instructions

mayi moulen (haitian polenta)

1. Heat olive oil in a medium saucepan over medium heat.

2. Sauté shallots (or garlic) and epis for about than 30 secs. (You want to open up the aroma, but don’t want the shallots or garlic to burn)

3. Add water, heavy cream and 1 tbsp of salt, and bring to a boil.

4. Slowly stir in 1 tbsp butter and rinsed cornmeal, preventing any lumps.

5. Cover and let cook over low heat for 15-20 mins, stirring occasionally. (If you’re adding cheese, you can stir it in after about 10 mins, and let the polenta cook for the remaining 5-10 mins)

spicy shrimp

1. Heat kielbasa in a large pan or skillet and cook until brown on each side (about 5-6 mins). Remove kielbasa and put aside.

2. In a separate bowl, mix together shrimp, a splash of olive oil, garlic powder, onion powder, seasoned salt, pepper, old bay seasoning, and creole or cajun seasoning.

3. Stir in 1 tbsp olive oil, 1 tbsp butter, (and optional red pepper flakes) in the same skillet with the sausage drippings.

4. Add minced garlic and sauté for about 30 seconds, then add seasoned shrimp. Cook for about 2 mins on one side, then flip the shrimp.

5. Stir in remaining butter, dry wine or broth, and spinach, and cook until the liquid reduces by about half and the shrimp is cooked through.

6. Splash a bit of lemon juice over the shrimp, and serve over polenta. Add a touch of parsley and Voila!