food taste way more accomplished without asking anything of you
beyond just buying it. D’Artagnan sells a good-quality chorizo
that is readily available (see Resources); just make sure you’re
buying Spanish chorizo, which is already cooked, and not Mexican
chorizo, which is raw. You can expand or contract this dish based
on your needs: Feeding a bigger crowd? Double the amounts.
Feeding just yourself? Cook as much chorizo and shrimp as you’d
like to eat. It’s really that simple.
2 cups water
2 cups whole milk
A pinch of kosher salt
1 cup polenta* (not the quick-cooking kind)
½ cup small-diced Spanish chorizo
1 tablespoon olive oil
8 to 12 fresh uncooked shrimp, peeled and deveined, patted
dry with paper towels
¼ cup white wine
¼ cup chopped fresh tomatoes
¼ cup chopped roasted red peppers
A big pinch of chopped Italian flat-leaf parsley
A handful of arugula
2 tablespoons unsalted butter
¼ cup freshly grated Parmesan
To make the polenta, bring the water and milk to a boil, add a