Grilled Polenta Squares Topped With Pesto Shrimp


View of the burned car and the charred remains (under burlap bag) of gangster Morris Grossman in front of 240 E. 81st St

Ingredients
2 cups instant polenta
1 pound shrimp, peeled and deveined
1 cup basil leaves
11/2 cups cup olive oil
2 cloves peeled garlic
1/2 teaspoon salt for pesto mixture
2 tablespoons butter
Directions
Cook polenta according to directions on package. Allow to cool in a sheet pan or two rubbed with olive oil. Use a spatula to even out the mixture to a height of approximately 1 inch. Once cooled and firm, remove from pan and cut into 2-inch squares. Grill in a stove-top grill pan just long enough to make grill marks and set aside for later use. Can be done a day ahead.
Make a light pesto by combining the basil, olive oil, garlic and salt in mini food processor and mix; season to taste.
One hour before cooking marinate the peeled and deveined shrimp in half the pesto mixture. Dry the shrimp mixture on paper towels and saute in a large saute pan coated with olive oil until just pink. Add the remaining pesto mixture and finish cooking the shrimp about 2 more minutes. Remove the shrimp from the pan and set aside. Swirl 2 tablespoons butter into the remaining liquid and melt. Set polenta squares on serving platter and using a basting brush coat them with liquid in the pan, top each with a shrimp and serve.