Sunday, May 1, 2011
Seafood Medley in a Cream Sauce, served with Herbed Polenta
I made this set of dishes for Easter and then again for my sister and niece this last weekend. Really simple but definitely tasty.
The seafood medley - is a combination of assorted seafood, I used shrimp, scallops, and a white fish. I sauteed a meduium shallot in olive oil and then lightly browned the fish then the scallops and the shrimp. I added about a cup of white wine (Chardonnay), a cup heavy cream, and approx. 1 tbl of butter. Iplaced everything in a greased casserole dish and baked at approx. 350 F.
The herbed polenta - is a basic recipe of mixing the polenta to the standard 2 cups of liquid to 1 cup of solids. I used 3/4 cream to 1/4 water as my liquid. I slowly stirred the liquid into the polenta meal while constantly stirring over a low heat. I also added chopped shallots, thyme, and garlic chives. Once he mixture was thickened I added two raw eggs and vigorously mixed them into the polenta mixture. The heat will cook the eggs. Salt and pepper to taste. I then spooned the polenta into a greased casserole dish, topped with with guyere cheese and placed it intothe oven with the seafood.
After about 20 to 30 minutes I removed everything and allowed it to rest. I plated the polenta and served the seafood medley over the polenta squares.