Updated: Monday, 10 Sep 2012, 12:13 PM EDT
Published : Monday, 10 Sep 2012, 7:52 AM EDT
We're making Spicy Shrimp and Peppers with Chef Jonathan Beres of The Whiskey Republic.
2qt Chicken Stock
1qt Ground Fine Italian Polenta
2tbs Grated Parmesean Cheese
1/2c Heavy Cream
Bring chicken stock to a boil.
Wisk Polenta into chicken stock.
Reduce heat to medium/low heat.
Let simmer for 5-7 minutes.
Add butter, cream and cheese.
Salt and Pepper to taste.
1. Fry the polenta
2. Saute peppers and onions together
3. Add wine, chili flakes, and honey
4. Reduce the liquid
5. Swirl butter
6. Saute spinach
7. Plate, present, and enjoy!
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