Elote Pilsner Creamy Polenta with Grilled Tajin Lime Shrimp and Hallumi

13.07.2020 Jackie Dodd-Mallory (Senior Editor) 1 Comment

Elote Pilsner Creamy Polenta with Grilled Tajin Lime Shrimp and Halloumi

Sometimes it feels as if my recipes are just a long string of predictive text that I figure out how to make into a meal. Or I keep trying to one-up myself until I can’t fit anything else in a bowl, but it’s how I like to cook. Layers of things on top of layers of other things. Lots of things crammed into a bowl. 

Maybe I’m a bit too much for you, this wouldn’t be an odd thing to think and you wouldn’t be the first one. But I will tell you that you should try, at least once, to be too much. Because we all need to be just a little sick of censoring ourselves for the sake of other people. You should also make some food that is a bit much, just to try it on for size. Maybe you’re like me, and you’ll actually really like a big 'ole layered bowl of too much. It’s fun, you might just want to do it again.  

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Elote Pilsner Creamy Polenta with Grilled Tajin Lime Shrimp and Halloumi

5 from 1 vote

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Servings 4 servings

Ingredients

  

For the polenta:

• 2 ½ cups (575g) vegetable broth (or chicken)
• 1 cup (230g) beer pilsner, pale lager
• 1 cup (160g) dry corn grits polenta
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup half and half
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 1 large ear of corn shucked
• 1 tablespoon olive oil
• ¼ cup chopped cilantro
• ¼ cup cotija cheese
• 1- pint cherry tomatoes chopped
• ¼ cup Mexican Crema

For the shrimp and Halloumi:

• 1 lbs raw shrimp peeled and deveined
• 1 large lime
• 1 tablespoon plus 1 teaspoon Tajin seasoning divided*
• 8 ounces Halloumi cheese

Instructions

 

• Add the vegetable broth and beer to a saucepan, bring to a boil then reduce to a low simmer.
• Add the grits and salt, simmer, stirring occasionally until the grits have softened.
• Stir in the half and half, salt, and garlic powder.
• Preheat the grill to medium-high.
• Brush the corn on all sides with oil, set aside.
• Add the shrimp to a bowl, squeeze half of the lime over the shrimp, sprinkle with 1 tablespoon Tajin, toss to coat. Thread onto skewers.
• Slice the Halloumi into ½ inch slices, sprinkle on all sides with the remaining Tajin.
• Add the corn, shrimp, and Halloumi to the grill, grilling on all sides until shrimp is cooked through and grill marks appear on all.
• Cut the kernels of the corn, add to a bowl along with the cilantro, and cotija, toss to combine.
• Divide the polenta between 4 bowls, top with corn mixture, crema, tomatoes, shrimp skewers and Halloumi.

Notes

If you don't have Tajin, mix together 1 teaspoon salt, 2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper and 1/2 teaspoon cumin.