SWEET SHRIMP WITH SOFT POLENTA

1/2 cup finest grind white polenta or cornmeal
1/4 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
1 red cayenne chile, thinly sliced
1/4 cup dry white wine, such as Bastianich Tocai
1 pound sweet shrimp, shelled, or rock shrimp
1 tablespoon unsalted butter
Juice of 1/4 Meyer lemon
1 bunch of flat-leaf parsley, chopped
Salt and freshly ground black pepper

In a 4-quart saucepan, bring 3 cups of water to a boil. Stream in the polenta, whisking constantly, and bring to a boil. Lower the heat to a simmer and cook for 20 minutes, stirring frequently. Set aside, covered with plastic wrap.

In a very large skillet, heat the olive oil until just smoking. Add the garlic and cayenne chile and cook until softened, about 30 seconds; do not brown the garlic.

Add the wine and bring to a boil, then add the shrimp and cook until just done. Remove from the heat. Add the butter, lemon juice and parsley and season with salt and pepper.

TO SERVE:
Place 1/4 cup of the soft polenta in the center of each plate, spoon the shrimp mixture on top and serve.

Makes 4 first-course servings
Source: Mario Batali