Castello Summer of Blue — Spicy Shrimp and Blue Brie Polenta
Recipe Type: Main
Similar to shrimp and grits, this spicy shrimp is served over a creamy blue brie polenta for a gourmet dinner that is way easier than it looks.
For the Polenta:
  • 1½ cups cornmeal
  • 2 cups water
  • 1½ cups milk
  • 2¾ cups chicken broth
  • 1 teaspoon garlic powder
  • ½ t. salt
  • ½ t. ground black pepper
  • 1 5.11 oz. package Castello Saga Blue Brie
For the Buffalo Shrimp:
  • 1 lb. medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • ½ t. garlic powder
  • ½ t. salt
  • ¼ t. ground black pepper
  • ½ cup buffalo wing sauce
  • 2 T. butter
  • 2 oz. Castello Saga Blue Brie cheese
  • 6 chopped scallions for garnish
  1. Preheat your oven to 375 degrees.
  2. In a medium saucepan, add the chicken broth, water, milk, cornmeal, garlic powder, salt and pepper. Stir and bring to a boil, then turn the heat down to a simmer and cook for 12-15 minutes, stirring often.
  3. Crumble in the blue brie cheese and stir until the cheese is completely melted.
  4. Pour into a greased 9" x 13" baking dish and place in the oven for 30 minutes. Let cool completely while you start the shrimp.
  5. Heat up the olive oil in a large non-stick skillet over medium-high heat. Add in the shrimp and season them withe the salt, pepper and garlic powder. Cook for 2 minuets on each side until they are just turning pink.
  6. Pour the buffalo wing sauce into the skillet and then add the butter and the 2 oz. of cheese. Stir until the sauce is warmed through and the cheese is melted.
  7. When the polenta is completely cooled, cut into 9 large squares.
  8. Place one square of polenta on a plate and spoon the shrimp and sauce over the top. Garnish with chopped scallions.
Recipe by Honest Cooking at