Polenta

1. Bring the water to boil in a large, heavy saucepan.
2. Add the salt and then the cornmeal in a stream, stirring immediately with a whisk. Decrease the heat to low and cook for 30 minutes, whisking frequently to prevent lumps from forming.
3. Remove the pan from the burner and add the olive oil and the Parmesan.
4. Whisk the mixture well and season with more salt if desired.
5. Spoon the polenta into a loaf pan and refrigerate for 3 hours.
6. When the polenta is chilled and firm, turn the pan over onto a plate to remove the loaf (it should slide out in one piece).
7. Slice the polenta into ½-inch wide pieces and lightly brush them with olive oil. Grill the polenta slices over a hot fire, turning once, until they’re lightly browned. Transfer them to a serving dish and keep them warm.

Shrimp Scampi

1. In a large bowl, stir together 1 tablespoon of olive oil and the lemon juice.
2. Add the shrimp and stir gently to coat them.
3. Season with salt and pepper.
4. Grill the shrimp on a fine rack over a hot fire, about 2 minutes per side, being careful not to overcook them.
5. Transfer the shrimp to a serving dish.
6. In a saucepan over the grill or on a stove, combine the rest of the olive oil, the garlic, pepper pod, and white wine and cook over medium-high heat, stirring occasionally, about 2 minutes.
7. Lower the heat to medium and add the butter, stirring until it has melted.
8. Remove the pan from the heat and discard the pepper pod.
9. Stir in the oregano and season with salt.
10. Pour the sauce over the shrimp and serve with the grilled polenta.