Polenta with Peppers and Shrimp

Corn Polenta with Shrimp and Peppers has been one of our favorite ways to use corn this summer. We live so close to farms that we take advantage of the available fresh produce all summer. It's ending, but we still have a little more time. I'm so grateful for their hard work - I can't even grow cherry tomatoes very well - every time I turn around they need more water - too high maintenance for me.

Corn Polenta with Shrimp and Peppers

Ingredients

• 1 Cup Polenta

• Quart low sodium chicken broth

• 1 Cup fresh corn kernels

• 1 roasted red bell pepper, chopped

• 1 clove garlic, minced

• 1 Tablespoon olive oil

• 3/4 lb peeled, deveined shrimp

• a dash (or two) of Emeril's Essence

• salt and pepper

Instructions

1. In a large pot heat the chicken broth until simmering.

2. Slowly whisk in the polenta, cook according to package directions, stirring frequently.

3. Stir in corn kernels, I save a little for garnish.

4. In a saute pan, add the oil.

5. Saute the peppers, garlic and shrimp and cook until the shrimp is opaque.

6. Salt, pepper, and Emeril to taste.

7. Serve over polenta.

8. Hubby likes a little hot sauce on his.

 Notes

I like to add a little fresh baby kale or spinach right at the end for color