Get ready to transport your taste buds to the vibrant streets of Louisiana with this extraordinary Fried Polenta Cake with Shrimp Etouffee and Roasted Corn Relish! This isn't just a recipe; it's a flavor explosion that combines the creamy texture of perfectly cooked polenta, the bold spices of Cajun cuisine, and the fresh, charred sweetness of roasted corn. Whether you're a seasoned home chef or a culinary adventurer looking to impress, this dish promises to turn an ordinary dinner into an unforgettable gastronomic experience that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Cajun
Serves: 4 servings
Ingredients
- 1 cup polenta
- 4 cups water
- 1 pound shrimp, peeled and deveined
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup corn, roasted
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large saucepan, bring 4 cups of water to a boil and slowly whisk in the polenta, stirring continuously to prevent lumps. Reduce heat to low and cook for 20-25 minutes, stirring occasionally until thick and smooth.
- Pour the cooked polenta into a greased 9x9 inch baking pan, spreading evenly. Refrigerate for at least 1 hour until completely firm and set.
- While polenta is chilling, prepare the shrimp etouffee. In a large skillet, sauté diced onions and bell peppers until soft and translucent, approximately 5-7 minutes.
- Add peeled and deveined shrimp to the skillet, seasoning with Cajun seasoning, salt, and pepper. Cook for 3-4 minutes until shrimp turn pink and are just cooked through.
- For the roasted corn relish, heat a separate skillet over high heat. Add corn kernels and roast without oil, stirring occasionally until lightly charred and golden, about 5-6 minutes.
- Remove chilled polenta from refrigerator and cut into 4 equal square cakes. Dust lightly with flour.
- Heat oil in a large skillet to 350°F. Carefully fry polenta cakes until golden brown and crispy on both sides, approximately 2-3 minutes per side.
- Plate the fried polenta cake, top with shrimp etouffee, and garnish with roasted corn relish. Serve immediately while hot.
Tips
- Polenta Perfection: Whisk continuously while adding polenta to water to prevent lumps and achieve a smooth, creamy texture.
- Chill for Crisp: Refrigerating the polenta allows it to set firmly, which is crucial for creating crispy, golden-brown cakes when frying.
- Oil Temperature Matters: Use a cooking thermometer to ensure the oil is exactly 350°F for perfect, non-greasy frying.
- Shrimp Cooking Hack: Remove shrimp from heat as soon as they turn pink to prevent overcooking and maintain their tender texture.
- Roasted Corn Pro Tip: Use a dry, hot skillet and resist the urge to stir too often, allowing the corn to develop those delicious charred spots.
- Seasoning Secret: Don't be shy with Cajun seasoning - it's the soul of this dish that brings all flavors together!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 180mg
