Shrimp & Polenta with Roasted Beets

Shrimp & Polenta with Roasted Beets

Posted by:

Jacobsen Salt Co.

Posted on:

Feb 27, 2023

For the polenta:
  • 1 cup polenta
  • 4 cups chicken stock
  • 2 cups whole milk
  • 1 stick unsalted butter, cut into 8 equal pieces
  • 1 cup parmesan cheese, grated
  • 1 ½ tsp Black Garlic Ginger Salt
  • fresh ground black pepper, to taste
For the shrimp:
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 1 pound large shrimp, shelled and deveined
  • 1 tsp Black Garlic Ginger Salt
  • ¼ cup dry white wine 
  • juice and zest of 1/2 lemon
  • fresh ground black pepper, to taste
For the beets:
  • 1 large bunch of beets (with greens attached, about 4 medium beets)
  • one inch piece of ginger, peeled and sliced
  • 4 tbsp olive oil, divided
  • 1 tbsp balsamic vinegar
  • 1 ½ tsp Pure Kosher Sea Salt, divided
  • fresh ground black pepper, to taste
For the garnish:

Shop The Recipe

Pure Kosher Sea Salt-image

Pure Kosher Sea Salt


Infused Black Garlic Ginger Salt-image

Infused Black Garlic Ginger Salt


A warm and cozy meal for a chilly day. This Shrimp and Polenta recipe is a riff on the southern classic of Shrimp and Grits. Rich and comforting, it pairs Black Garlic Ginger Salt with seared shrimp and creamy polenta, which brings out the sweet briny flavors of the shrimp and the nutty richness in the cooked grains. Roasted beets and their greens give this recipe an earthy balance and make for a beautiful presentation. 

If you are pressed for time, the beets can be roasted 2-3 days in advance. The beets can also be replaced with your favorite dark, leafy green like kale or spinach.

Recipe and photos by: Dora Cavallo

Serves 4


Preheat oven to 400ºF.

Trim the greens from the beets leaving about ¼ inch of the stem and scrub the beets well. Set the greens aside. Place the beets in a baking dish and drizzle 2 tablespoons of olive oil and 1 teaspoon of salt over the top. Cover tightly with foil and roast for 50-60 minutes until tender. Let the beets cool in the pan. Once they are cool enough to handle, peel off the skins and trim the ends. Cut them into wedges and set aside until ready to use.

For the polenta, heat the milk and chicken stock in a large saucepan to a low simmer. Slowly whisk in the polenta and cook over low heat for 30-35 minutes, whisking occasionally. Remove from heat and stir in the butter and Parmesan until smooth, followed by the salt and pepper.

About 15 minutes before the polenta is finished cooking, wash the beet greens thoroughly and roughly chop the leaves and cut the stems into 1 inch pieces. Heat the remaining 2 tablespoons of olive oil in a skillet or pan over medium high heat. Add the ginger slices and cook for 1 minute and toss in the beet stems. Cook for 4 minutes, then add the leaves. Season with the remaining ½ teaspoon of salt, freshly ground pepper and balsamic vinegar. Cook for another 2 minutes until the leaves are wilted and transfer to a bowl to keep warm. Remove the ginger pieces and discard.

In the same skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium high heat for the shrimp. Add the shrimp in an even layer and season with the salt and pepper, cook for 2 minutes on each side, then transfer to a bowl with a slotted spoon. Add the remaining butter, wine, lemon zest and juice to the skillet and cook for another 2-3 minutes over medium high heat. Pour the sauce over the shrimp.

To serve, use one large serving bowl or 4 shallow individual bowls. Spoon the polenta on the bottom, followed by the beets, beet greens and shrimp. Pour the sauce from the shrimp over the top and a drizzle of olive oil, if desired. Sprinkle some Black Garlic Ginger Salt over the dish and garnish with oregano leaves. Serve immediately.