Not the way I usually do things 'round here, but that's what these new recipes told me to do. At the top left of the above pic, you can see the polenta rounds. In front of them is a parchment packet with a tomato-basil sauce that I put on top of the polenta. On the right are foil packets for creole-spiced shrimp. The result: pretty stunning.
"Creole-Spiced Shrimp," in Bon Appétit, June 2012, p. 32.
"Tomato-Basil Sauce with Polenta," in Bon Appétit, June 2012, p. 34.
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