Pineapple Polenta Squares with Shrimp

1. 1

   Make the polenta: Bring the broth to a boil in a saucepan over medium-high heat.

2. 2

   Gradually whisk in the polenta and cook, whisking, until thick and creamy.

3. 3

   Season with salt and pepper and stir in the sage and pineapple.

4. 4

   Brush a 9-inch square baking dish with vegetable oil; add the polenta and spread evenly.

5. 5

   Press a piece of plastic wrap on the surface of the polenta and refrigerate until firm, at least 1 hour.

6. 6

   Prepare the shrimp: Puree the pineapple in a blender until smooth.

7. 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.

8. 8

   Toss, then cover and marinate at room temperature, about 20 minutes.

9. 9

   Remove the shrimp from the marinade and wrap a strip of prosciutto around each piece.

10. 10

    Make the sauce: Melt the butter in a small skillet over medium-low heat and cook until brown flecks appear.

11. 11

    Remove from the heat and stir in the pineapple.

12. 12

    Preheat a grill or grill pan to medium and brush with vegetable oil.

13. 13

    Cut the polenta into 12 squares and grill until marked, 2 to 3 minutes per side.

14. 14

    Grill the prosciutto-wrapped shrimp until the shrimp is pink, 1 to 2 minutes per side.

15. 15

    Serve the shrimp on polenta squares, drizzle with the butter sauce and garnish with parsley.

16. 16

    Photograph by Stephanie Foley

* Per serving · 4 servings · Values may vary.