Pineapple Polenta Squares with Shrimp - chicken broth

Method

• Make the polenta: Bring the broth to a boil in a saucepan over medium-high heat.
• Gradually whisk in the polenta and cook, whisking, until thick and creamy.
• Season with salt and pepper and stir in the sage and pineapple.
• Brush a 9-inch square baking dish with vegetable oil; add the polenta and spread evenly.
• Press a piece of plastic wrap on the surface of the polenta and refrigerate until firm, at least 1 hour.
• Prepare the shrimp: Puree the pineapple in a blender until smooth.
• Place 1/4 cup of the puree in a bowl (reserve the rest for another use) with the shrimp, olive oil, garlic, red pepper flakes, and salt and pepper to taste.
• Toss, then cover and marinate at room temperature, about 20 minutes.
• Remove the shrimp from the marinade and wrap a strip of prosciutto around each piece.
• Make the sauce: Melt the butter in a small skillet over medium-low heat and cook until brown flecks appear.
• Remove from the heat and stir in the pineapple.
• Preheat a grill or grill pan to medium and brush with vegetable oil.
• Cut the polenta into 12 squares and grill until marked, 2 to 3 minutes per side.
• Grill the prosciutto-wrapped shrimp until the shrimp is pink, 1 to 2 minutes per side.
• Serve the shrimp on polenta squares, drizzle with the butter sauce and garnish with parsley.
• Photograph by Stephanie Foley