Ingredients

• 1 T olive oil
• 1 ea onion, diced
• 6 cl garlic, minced
• 28 oz canned, diced tomatoes in juice
• 3/4 C dry white wine
• 2 C water
• 1 1/2 C chicken stock
• 1 C milk
• 1 C polenta
• 3 T butter
• 1 lb shrimp, shelled and deveined
• 2 lb mussels
• 2 T parsley, chopped

Instructions

1. Cook the onions in the oil until softened, then add the garlic and cook until fragrant. Add the tomatoes and juice, bring to a simmer, add the wine and cook 2 minutes. Season to taste, then set aside.
2. Bring the water, stock, and milk to a boil. Whisk in the polenta and cook, whisking, until the polenta is slightly thickened. Remove from heat, stir in 2 T of butter, season to taste, cover. and set aside.
3. Return the tomatoes to a simmer, add the shrimp and simmer until barely cooked. Add the mussels, cover and cook until opened. Season to taste.
4. Plate the polenta, top with the stew, garnish with parsley and serve.

Source: Food and Wine, September 2012

Contributed by: Skip