2. Toss shrimp with olive oil, salt and pepper in a medium bowl. Refrigerate, uncovered, for 15 to 20 minutes.

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This recipe has the creamy, smooth texture of polenta with the earthy flavors of sauteed mushrooms. Begin by cooking polenta ...

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To make the polenta, line and grease a round 30cm baking dish. Bring a large saucepan of salted water to a simmer. Slowly rain in the polenta, whisking constantly to prevent any lumps forming.

Once your polenta is thickened properly, pour it onto a flat surface or shallow baking dish that has been lightly oiled. Spread the mixture out evenly with a spatula or spoon until it's about half ...