Shrimp with Polenta: Gamberetti con Polenta

Ingredients

• 1  bay leaf 
• 0.5 rib celery coarsely chopped
• 2 tablespoons coarse salt 
• 1.5 cups coarse cornmeal yellow
• 0.5 cup cooking wine dry white
• 2 cloves garlic 
• 3 tablespoons olive oil extra-virgin
• 1  onion coarsely chopped
• 0.5 bunch parsley italian finely chopped
• 1.5 pounds rock shrimp 
• 4 servings salt and pepper 
• 2 teaspoons tomato paste 
• 4 cups water 

Equipment

• food processor
• bowl
• frying pan
• whisk
• pot

Directions

1. In a heavy-bottomed saucepot, combine the water, bay leaf, and salt and bring to a simmer over medium heat. Gradually whisk the cornmeal into the pot, a little at a time, stirring constantly. Reduce the heat to medium low and stir constantly until the polenta is smooth and thick, about 30 minutes.
2. Remove the bay leaf. Turn the polenta into a serving bowl and keep warm.
3. In the bowl of a food processor, combine the celery and garlic, and process to form a smooth paste. Set aside.
4. In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat and add the onion.
5. Saute until softened and slightly browned, about 3 minutes, then add the celery and garlic, and remaining bay leaves. Cook for 5 minutes, stirring occasionally.
6. Add the tomato paste and wine, mix well, and cook for 5 minutes.
7. Add the shrimp and season with salt and pepper, to taste.
8. Add a bit of water if necessary to keep the mixture from getting too thick, cook for 2 to 3 minutes until the shrimp are tender but cooked through.
9. Remove the bay leaves and stir in the parsley.
10. Serve immediately with the warm polenta.