Polenta e Schie is a traditional Venetian coastal dish featuring creamy white polenta topped with tiny gray lagoon shrimp lightly sautéed in olive oil, garlic, and parsley. Simple yet elegant, it celebrates the fresh seafood and culinary traditions of the Venice Lagoon.
Bring the water and salt to a boil in a large saucepan.
Slowly whisk in the polenta to prevent lumps from forming.
Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 35 minutes.
If authentic Venetian gray shrimp are unavailable, use the smallest fresh shrimp you can find. Avoid overcooking them, as they become tough very quickly. Soft, creamy polenta provides the best contrast to the delicate seafood.
Meanwhile, heat the olive oil in a skillet over medium heat.
Add the garlic and cook for about 30 seconds until fragrant.
Add the shrimp and sauté for 2 to 3 minutes, just until they turn opaque.
Stir in the chopped parsley and season with freshly ground black pepper.
Spoon the hot polenta into shallow serving bowls.
Top each serving with the sautéed shrimp.
Serve immediately with lemon wedges on the side.
