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1
Make the polenta: Bring the broth to a boil in a saucepan over medium-high heat.
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2
Gradually whisk in the polenta and cook, whisking, until thick and creamy.
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3
Season with salt and pepper and stir in the sage and pineapple.
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4
Brush a 9-inch square baking dish with vegetable oil; add the polenta and spread evenly.
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5
Press a piece of plastic wrap on the surface of the polenta and refrigerate until firm, at least 1 hour.
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6
Prepare the shrimp: Puree the pineapple in a blender until smooth.
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7
Place 1/4 cup of the puree in a bowl (reserve the rest for another use) with the shrimp, olive oil, garlic, red pepper flakes, and salt and pepper to taste.
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8
Toss, then cover and marinate at room temperature, about 20 minutes.
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9
Remove the shrimp from the marinade and wrap a strip of prosciutto around each piece.
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10
Make the sauce: Melt the butter in a small skillet over medium-low heat and cook until brown flecks appear.
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11
Remove from the heat and stir in the pineapple.
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12
Preheat a grill or grill pan to medium and brush with vegetable oil.
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13
Cut the polenta into 12 squares and grill until marked, 2 to 3 minutes per side.
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14
Grill the prosciutto-wrapped shrimp until the shrimp is pink, 1 to 2 minutes per side.
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15
Serve the shrimp on polenta squares, drizzle with the butter sauce and garnish with parsley.
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16
Photograph by Stephanie Foley
