Cheesy Polenta with Shrimp and Chorizo

"There are about as many polenta recipes as there are reasons to love it. It’s quick to cook, creamy with a nice texture and it can take on so many flavors. Spicy chorizo? Check. A butter sauce? Check. Garlicky shrimp? Check-check. This recipe is great for busy weeknights or that virtual dinner party you’re planning. The hardest thing about this recipe? Deciding how many times per week you want to eat this polenta. If you’re always excited about shrimps or a creamy polenta, then this recipe is made for you. It’s easy to make and delicious, you can throw it together whenever the craving strikes. First we fry the chorizo, add shrimp, then garlic and the spices, this will add a lot of depth to the sauce. Next we throw in the cherry tomatoes and olives, and cook everything together for a couple of minutes. When the tomatoes start to burst, we help them a little by pressing down the tomatoes with a wooden spoon to release their juices and create a flavorful sauce that makes for nice tender bites. Lastly, we make the polenta. Instant polenta works really well in this recipe, you’ll only need 2 minutes to boil it, then stir in Manchego cheese and some butter. Done."
-- @anna_s_table

A Note from Feedfeed

If you like (or love!) polenta and saving time, check out this 20-minute knock-out recipe. Creamy Manchego cheese polenta with chorizo and shrimp. A garlic butter sauce with green olives and sautéed cherry tomatoes. You'll want to make this recipe over and over!

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  • Recipe Card
Prep time 5mins
Cook time 15mins
Serves or Makes: 4

Recipe Card



  • 1 cup instant polenta
  • 1 3/4 cup whole milk
  • 1 3/4 cup chicken stock
  • 5 ounces Manchego cheese, grated, plus more for sprinkling
  • 2 tablespoons unsalted butter
  • sea salt + black pepper, to taste



  • 1 pound shrimp, peeled and deveined, washed and dried
  • 4 ounces spicy Spanish chorizo, cut into slices
  • 5 ounces green olives, pitted
  • 8 ounces cherry tomatoes
  • 4 minced garlic cloves
  • Olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoons Each: dried oregano, smoked paprika, cayenne pepper
  • 1 tablespoon fresh lemon juice
  • 4 scallions, chopped
  • Fresh parsley, for serving (optional)


  • Step 1

    Heat 3 tbsp olive oil in a large skillet. Add chorizo, cook for 1 minute over medium-high heat. Then slide chorizo a little aside and add shrimp. Cook for 2 minutes, tossing often. Add garlic, sauté for 1 minute, stirring often. Add more olive oil, about 3 tbsp. Stir in oregano, smoked paprika and cayenne pepper. Season with salt and pepper. Add cherry tomatoes, cook about 2 minutes or until the tomatoes start to burst. Don’t forget to stir from to time, you don’t want to burn anything as we are cooking on high heat constantly. Press on the back of the tomatoes with a wooden spoon to release their juices and stir to combine. Stir in olives, scallions and butter. Set aside.

  • Step 2

    In a saucepan, bring chicken stock and milk to a boil. Slowly whisk in the polenta, stirring continuously, about 2-3 minutes, over low heat. Stir in butter, Manchego cheese, salt and black pepper. Turn off the heat, cover and let stand for 1 minute. If the polenta thickens too much, thin with some additional milk or chicken stock.

  • Step 3

    Divide polenta over bowls, top with chorizo and shrimp mixture.

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