SHRIMP POLENTA
½ box (about 1 1/3 cups) polenta
4 cups chicken stock
1 pound cooked shrimp (tails removed) cut to ½ inch pieces
½ bunch green onions, thinly sliced
3 cloves garlic, minced
1 tbsp. Old Bay
1 tbsp. dill
¼ cup grated Parmesan Cheese
S & P (to taste)

1. Bring the chicken stock to a boil and add the onions, garlic, dill, S&P and Old Bay,
2. Simmer for 1 minute…
3. Add the shrimp & parmesan cheese and GRADYALLY add the Polenta stirring constantly
4. Reduce heat to a simmer and stir constantly for 5 minutes, until thick (almost like cookie dough).
5. Spray an 8x8 Pyrex dish with Olive Oil cooking spray.
6. Put the polenta in the Pyrex dish and smooth the top and cover with Saran Wrap and refrigerate for at least 4 hours. (The polenta will get the consistency of cold stick margarine).
7. Cut polenta into 8 rectangles and sauté in Olive Oil until both sides brown and get a nice golden crust.
8. Serve as an appetizer, side dish or main course for dinner. Bon Appétit!