-
1
To make the polenta, bring 3 cups water to a boil with a good pinch of salt and slowly pour in the polenta.
-
2
Mix with a whisk until it thickens, then stir periodically with a wooden spoon for 40 minutes over a gentle heat until cooked.
-
3
Follow manufacturers instructions if using instant.
-
4
Pour onto a flat plate and leave to cool.
-
5
Just before serving, heat a griddle.
-
6
Cut the polenta into strips or triangles and lightly smear the pieces with olive oil.
-
7
(You might not need to use all the polenta.)
-
8
Cook on a high heat on both sides until the polenta lifts off easily.
-
9
Keep warm.
-
10
Cook the fava beans and peas separately in boiling water until tender.
-
11
The pale outer skin of large fava beans can be quite tough, so remove it, revealing the darker inner bean.
-
12
This will reduce the final quantity, so perhaps remove the skins for just half the beans or only the large ones.
-
13
Set aside.
-
14
Cook the onion in 2 tablespoons of the olive oil for 5 minutes, until soft.
-
15
Add the garlic and cooked fava beans and peas.
-
16
Season with salt and pepper and mix briefly.
-
17
Add the diced tomatoes and cook until they reduce into a thick sauce.
-
18
Add the vermouth and cook a minute more.
-
19
Add the basil, then transfer to a bowl.
-
20
Rinse the pan, add the remaining olive oil and cook the shrimp on a medium-high heat for about 3-5 minutes on both sides, depending on their size, until golden brown.
-
21
Add the bean mixture and mix briefly.
-
22
Place the broiled polenta on serving plates with the shrimp mixture and serve right away.
