pinch of salt, and then turn off the heat. Sift the polenta into the
hot liquid, whisking all the while (this prevents lumps). Turn the
heat back to low and cook, whisking every so often, for 30
minutes, or until the polenta gets really thick (you may need to
switch to a wooden spoon).
Meanwhile, add the chorizo to a medium skillet (not nonstick)
with the olive oil. Slowly bring up the heat to low and render the
fat. You don’t want too much color or for the chorizo to get crisp.
When the oil has turned orange and most of the fat has been
rendered, push all the chorizo to the side and turn up the heat to
medium high. Add all the shrimp: they should sizzle. You want
the shrimp to get some color, so make sure the pan is hot enough.
Once the shrimp have some color, add the wine to deglaze the
pan. Use a spoon to work up any brown bits and then add the
tomatoes and the red peppers. Turn up the heat to reduce the
sauce.
Feel the shrimp: they should be relatively firm and should look
opaque.* Add the parsley and arugula. Taste for seasoning; you
may not need any salt because the chorizo is salted.
Stir the butter and Parmesan into the polenta and spoon the
polenta onto serving dishes. Top with the shrimp and chorizo
mixture and serve right away.
* Dale uses Red Mule polenta (see Resources); the mill’s
products are named for Luke, a red mule that powers the grist
mill.