Ingredients

The following ingredients have 4 Servings
  • 4 cups chicken broth
  • 1 cup cornmeal
  • 1 tsp black pepper
  • 1 ½ tsp dried basil (divided)
  • 1 ½ tsp dried oregano (divided)
  • 1½ tsp dried parsley (divided)
  • ½ lb shrimp (peeled & deveined)
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ cup half and half
  • ¼ cup parmesan cheese (grated)

Instruction

  • Add the chicken broth to the rice cooker.
  • Add the cornmeal, 1 tsp black pepper, 1 tsp dried basil, 1 tsp, dried oregano and 1 tsp dried parsley, stir everything together.
  • Turn the rice cooker on to simmer and set timer for 20 minutes.
  • Toss the shrimp with the olive oil, kosher salt and remaining ½ tsp dried basil, ½ tsp dried oregano and ½ tsp dried parsley.
  • Place the shrimp in the steamer basket and after the polenta has cooked for 8 minutes, add the steamer basket to the rice cooker.
  • Close for the remaining 12 minutes to steam the shrimp.
  • When the timer beeps, open the rice cooker and remove the shrimp.
  • Stir the half and half and parmesan cheese into the polenta.
  • Spoon the polenta into a bowl or plate, top with the shrimp, and garnish with crushed red pepper flakes or fresh chopped basil, if desired.