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1
Heat the olive oil in a saucepan over medium-high.
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2
When the olive oil is hot add 2 sprigs of rosemary and cook for 2 minutes.
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3
Remove the rosemary and add the shallots.
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4
Cook the shallots until translucent, about 4 minutes, then add the mushrooms and saute until they release their liquid, about 8 minutes.
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5
Stir in the white wine bring to a simmer about 3 minutes.
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6
Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes.
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7
Stir in a pinch of red pepper flakes.
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8
Transfer the mushrooms to a serving bowl and garnish with chopped parsley.
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9
Polenta:
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10
Heat the olive oil in saucepan over medium-high heat.
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11
When the oil is hot add the onions and saute for 5 minutes.
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12
Add the chopped garlic and cook for 3 minutes.
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13
Stir in the chicken stock and bring to boil, then add the oregano and basil.
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14
Slowly pour in the polenta and stir constantly until the polenta thickens.
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15
Stir in the heavy cream and fontina and mix until you have a smooth and creamy texture.
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16
Season with salt and pepper, to taste.
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17
Transfer the polenta to a serving dish and garnish with Parmesan and chives.
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18
Shrimp:
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19
Combine all of the marinade ingredients in a large bowl.
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20
Devein the shrimp by cutting down the back with scissors and removing the vein.
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21
Leave the shrimp in the shell.
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22
Use your fingers to separate the shell from sides of the shrimp and add them to the marinade.
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23
Set aside to marinate for 1 hour.
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24
Set the grill temperature for medium-high and let it heat up.
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25
Put the shrimp on the grill and cook 2 to 3 minutes on each side.
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26
Reduce the remaining marinade on a side burner in a small pan.
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27
Remove the shrimp to a platter.
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28
Drizzle with the reduced marinade and garnish with scallions.
