Creamy Polenta with Shrimp and Zucchini

Ingredients

• 4½ cups water
• 1 cup coarse-ground polenta
• 1 teaspoon table salt
• Pinch baking soda
• 1 tablespoon unsalted butter
• 1 ounce Parmesan cheese , grated (½ cup)
• 3 tablespoons table salt , for brining
• 2 tablespoons sugar , for brining
• 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
• 2 zucchini
• 1½ teaspoons cornstarch
• ½ teaspoon grated lemon zest plus 5 teaspoons juice
• 1 tablespoon extra virgin olive oil , divided
• ¼ teaspoon plus ⅛ teaspoon table salt , divided
• 5 garlic cloves , minced
• 1 teaspoon dried oregano
• 1 anchovy fillet , rinsed, patted dry, and minced
• ½ cup dry white wine
• ¼ cup water
• ½ teaspoon sugar
• 4 tablespoons unsalted butter , cut into 4 pieces
• 2 tablespoons chopped fresh parsley

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag