Shellfish-Tomato Stew on Soft-Cooked Polenta

Shellfish-Tomato Stew on Soft-Cooked Polenta
Shellfish-Tomato Stew on Soft-Cooked Polenta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • 1

    small onion, diced

  • 6

    garlic cloves, minced

  • One

    28-ounce can diced tomatoes

  • 3/4

    cup dry white wine

  • Salt

  • Freshly ground pepper

  • 2

    cups water

  • 1 1/2

    cups chicken stock

  • 1

    cup milk

  • 1

    cup instant polenta

  • 3

    tablespoons unsalted butter

  • 1

    pound large shrimp, shelled and deveined

  • 1

    pound cleaned small squid—bodies cut crosswise into 1/2-inch rings, tentacles left whole

  • 2

    pounds mussels, scrubbed

  • 2

    tablespoons chopped parsley

Directions

1. In a large pot, heat the oil. Add the onion and cook over moderately low heat until softened, 5 minutes. Add the garlic and cook, stirring, until fragrant, 2 minutes. Add the tomatoes and bring to a simmer. Stir in the wine and cook over moderate heat for 2 minutes. Season with salt and pepper; set aside. 2. In a saucepan, bring the water, stock and milk to a boil. Gradually whisk in the polenta. Cook over moderate heat, whisking, until the polenta is slightly thickened, 2 minutes. Stir in 2 tablespoons of the butter and season with salt and pepper. Cover and keep warm. 3. Bring the tomato sauce back to a simmer. Add the shrimp and squid and simmer over moderately high heat until barely cooked, about 2 minutes. Add the mussels, cover and cook until they open, 4 minutes. Swirl in the remaining 1 tablespoon of butter and the parsley. Season with salt and pepper. 4. Whisk the polenta and ladle it into bowls. Spoon the stew over the polenta and serve.

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