1. ---To make the pesto---. 2. In a food processor, purée the basil leaves, garlic, pine nuts, salt and cheese until smooth. 3. With the motor running, add oil in a slow, steady stream. 4. Pour into a medium bowl, add the shrimp and marinate at room temperature for 30 minutes. 5. ---To make the polenta---. 6. In a large, heavy saucepan, stir the water, milk and cornmeal together. 7. Cook over low heat until thick, stirring constantly, about 25 to 30 minutes. 8. Stir in the butter and cheese. 9. Season to taste with salt and pepper. 10. ---The Finale---. 11. Grill the shrimp over medium coals for 2 to 3 minutes on each side. 12. Divide the polenta among 4 large flat-rimmed soup dishes. 13. Place shrimp on top and sprinkle with balsamic vinegar and flavored oil. 14. Sprinkle with Parmesan cheese and chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
