Spicy Shrimp on Mascarpone Polenta with Chili Passion Fruit Sauce

Posted on by on March 26th, 2011 | 7 Comments »

After a busy beginning of the week and then being home unable to go food shopping and run errands because of the threat of rocket fire from the Gaza strip (you can read about my experience with that here) my house became that house. You know the one; bare cabinets and a fridge full of nothing but the left overs from 2 weeks ago that got shoved to the back, an apple, and some deli meat. I hate being that house. I am never that house. In fact I am usually the opposite of that house.

The throw together meal I came up with ended up being something truly special (usually the random throw together meals are the best because they force you to be creative with what you have on hand). I found a bag of shrimp in the freezer, some cornmeal in the cabinet and some left over mascarpone cheese in the back of the cheese draw of the fridge- a perfect base for a meal. I had a small amount of cream, a bottle of chili sauce and a bottle of passion fruit syrup my friend brought me from a local kibbutz- that will be the sauce.

This dinner came together beautifully and each component played off of each other in wonderful harmony.


For Polenta
4 Cups Chicken Broth
1 Cup Cornmeal
1/2 Cup Mascarpone Cheese
1/2 Cup Butter
1 Teaspoon White Pepper

For Shrimp

1 Tablespoon Olive Oil
1 lb Shrimp
1 Tablespoon Red Pepper Flakes (or less depending on your taste)

For Chili Passion Fruit Sauce
1/2 Cup Cream
2 Heaping Tablespoons Chili sauce (found in the Asian section of markets)
3 Heaping Tablespoons Passion Fruit Syrup (If you can’t find any you can make your own by boiling 1/2 cup sugar, 1/2 cup water and 1/4 cup passion fruit pulp for about 15 minutes, let chill)

In a pot bring chicken broth to a boil and add the cornmeal, a little at a time whisking as you add to avoid lumps.
Reduce heat and stir every few minutes for 20 minutes.
Remove from heat and add the mascarpone, butter and white pepper Season to taste with salt and more pepper if needed.)
Pour polenta onto a small cookie sheet. (You want to have this layer be at least 1/2 inch thick.)
Place in refrigeration for 2 hours or until set.
Preheat over to 350F
When polenta is cooled and set, cut out into 6 large circles (I used the mouth of a large mug).
Place the polenta circles on another greased cookie sheet and bake for 15 minutes.
While polenta is in the oven make the shrimp. Season shrimp with salt, pepper and red pepper flakes.
Heat olive oil in a skillet over medium heat.
Add shrimp and cook turning once until cooked through about 10 minutes.
Next make the sauce. In a small sauce pan over medium heat add cream, chili sauce and passion fruit syrup. Heat for about 5-7 minutes. (Be careful not to let the mixture boil over)
Taste sauce to see if you want to add any more chili sauce or passion fruit syrup.
Season with salt and pepper if needed.
Serve polenta topped with shrimp and drizzled with sauce.


« Beet Ravioli with Goat Cheese, Ricotta and Mint Filling
Chocolate Chip and Cranberry Oatmeal Cookies »


  1. Posted on: 3-26-2011

    This looks soooo good! I love polenta and shrimps are nice touch..Wonderful meal!

    • BethMichelle
      Posted on: 3-26-2011

      Thanks! The polenta with the mascarpone is really delicious!

  2. Posted on: 4-1-2011

    Wow, looks great. I love the interesting flavor combos! Great post.

    • BethMichelle
      Posted on: 4-1-2011

      Thanks! The flavors worked great together!

  3. Posted on: 4-10-2011

    Interesting post i totally agree with the comments above. Keep writing !!

  4. Posted on: 4-11-2011

    Good work, keep us posting, you are very good writer!!!

  5. Posted on: 9-9-2012

    Hi there. I was wondering whether you would like to link this in to Food on Friday: Chillies and other spicy stuff. This is the link. You did some time ago link in a great dish to Food on Friday: Bacon. I now realize that I haven’t been following your blog. Sorry about that. I have signed up to follow now via Facebook. It would be great if you followed Carole’s Chatter back. Have a super week.

Leave a Reply

Connect With Me

Subscribe Via Email

my foodgawker gallery
My TasteSpotting Gallery
My Tasteologie Gallery
Bloggers - Meet Millions of Bloggers