Except for stirring the polenta and washing up the three pots and pans this is a pretty easy dinner to make and delightful to eat. We make the polenta with a 6:1 ratio. John has made a shrimp stock tonight but usually we use 3 cups of water to 1/2 cups of polenta. You bring it to a simmer and cook it for twenty minutes adding a bit of butter when it is almost done. We take turns stirring it. It comes out pretty loose and is almost like a sauce for the broccoli and shrimp.

I steam the broccoli and John sautés the shrimp and we are done. It’s another fairly easy dinner that is almost company quality.