Polenta e schie

Method

Bring salted water to a boil in a large pan, then slowly pour in the polenta whilst stirring constantly to avoid lumps forming. Continue stirring for about 30-40 minutes until the polenta is thick, creamy and pulls away from the sides of the pan. Meanwhile, heat olive oil in a separate pan, gently fry the sliced garlic until fragrant, then add the fresh schie and white wine, cooking for 3-4 minutes until the shrimp turn pink. Season with salt, pepper and chopped parsley. Pour the creamy polenta onto a serving platter or individual bowls and top generously with the schie and their pan juices, finishing with a knob of butter and extra parsley.