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Soft Polenta with Chipotle Shrimp, Black Eyed Pea Relish, Avocado

Serves 4



1 cup Branstrator Farm polenta

5 cups water or vegetable broth

¼ t. salt

½ cup parmesan cheese

1-pound medium shrimp, peeled and deveined

1-2 chipotle peppers in Adobo, finely chopped

1 15 oz. can black eyed peas, rinsed and drained

2 scallions, minced

1 tomato, small diced

½ red bell pepper, small diced

½ green bell pepper, small diced

1 jalapeno, minced

Juice of ½ lime

2 T olive oil

¼ cup cilantro, chopped

1 avocado quartered, and sliced



Bring water or broth and salt to a boil, and wisk in the polenta. Reduce heat, and cook for 15-25 minutes, stirring occasionally, to desired thickness. Add parmesan, cover and reserve. 


Combine black eyed peas, scallions, bell peppers, jalapeno, lime juice, 1T olive oil and cilantro. Season with salt and pepper.


Combine shrimp, chipotle peppers, and 1 T olive oil. Season with salt and pepper. Grill or sear shrimp in a cast iron pan, 1- 2 minutes per side. 


Ladle some polenta in a bowl, add some black-eyed pea relish, and top with a portion of shrimp. Serve with sliced avocado.

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