Buffalo Shrimp and Blue Brie Polenta

Ingredients for 6 servings

For the Polenta

  • 1 1/2 cups cornmeal
  • 2 cups water
  • 1 1/2 cups milk
  • 2 3/4 cups chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 package Castello Saga Blue Brie


For the Buffalo Shrimp

  • 1 lb. medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup buffalo sauce
  • 2 tablespoons butter
  • 2 oz. Castello Saga Blue Brie cheese
  • 6 chopped scallions for garnish
Buffalo Shrimp and Blue Brie Polenta


  1. Preheat the oven to 375°F.
  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 to 15 minutes, stirring often.
  3. Crumble in the blue Brie and stir until the cheese is completely melted.
  4. Pour into a greased 9 by 13 inch baking dish and place in the oven for 30 minutes. Let cool completely while you start the shrimp.
  5. Heat the olive oil in a large non-stick skillet over medium-high heat. Add in the shrimp and season with the salt, pepper and garlic powder. Cook for 2 minutes on each side until they are just turning pink.
  6. Pour the buffalo sauce into the skillet and add butter and 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 courtesy of Mantitlement.

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