A simple corn polenta will have a fantastic taste if add to it slices of pineapple and chopped sage leaves. Toast grill it until grill marks are formed, and the side dish will turn out even more fragrant and mouth-watering in appearance. Serve Pineapple Polenta with fried shrimp wrapped in slices of prosciutto ham, and with butter pineapple sauce. Unusual flavor combination ingredients will not leave anyone indifferent. This dish is luxurious will look at the holiday table. Share with friends: 
Time: one hour. 20 minutes. Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Ham Shrimp
- 12 large shrimps, peeled
- 0.5 tbsp. chopped fresh pineapple
- 1/4 Art. olive oil
- 2 cloves of minced garlic
- 0.5 tsp red pepper flakes
- 6 thin prosciutto slices cut in half lengthwise
Polenta
- 0.5 tbsp. small corn grits
- 2 tbsp. lightly salted chicken broth or water
- 2 tbsp. l chopped sage
- 0.5 tbsp. finely chopped fresh pineapple
- Vegetable oil, for grilling
Pineapple sauce
- 1/4 Art. finely chopped fresh pineapple
- 110 gr. butter sliced in small pieces
- Chopped parsley, for serving
Recipes with similar ingredients: shrimp, pineapple, prosciutto, polenta, sage, red pepper flakes, garlic
Recipe preparation:
- Cook the polenta. In a saucepan over moderate heat bring the broth to a boil. Gradually mix the mamalyga and cook, stirring, until thickened and creamy. Salt and pepper the polenta and stir in the sage and pineapple. Grease a square baking dish (22 cm.) with vegetable oil. Put the polenta in the mold and evenly distribute. Cover the surface of the polenta with cling film and refrigerate for 1 hour to harden.
- Cook the shrimp. In a blender, chop the pineapple until homogeneous mass. Transfer 1/4 tbsp. Pineapple puree in a bowl (set aside the rest), add shrimp, olive oil, garlic, red pepper, salt and pepper to taste. Then mix, cover and leave to marinate for 20 minutes at room temperature. Remove the marinade shrimp and wrap each slice bacon.
- Make pineapple sauce. In a small frying pan on Melt the butter over medium heat and fry. Take off pan from the heat and stir in the pineapple.
- Preheat the grill or grill pan over moderate heat and grease with vegetable oil. Cut the polenta into 12 square slices and fry for 2 – 3 minutes on each side. Then fry the shrimps wrapped in prosciutto, 1 to 2 minutes each hand until the shrimp turns pink.
- Serve the shrimp on slices of grilled polenta, watering with pineapple sauce and sprinkle with parsley.
