Griddle Grilled Shrimp with Cheesy Polenta Cakes

Steps

1. 1Prep. Make the polenta cake in advance by bringing water and garlic salt to a boil in a medium pot over high heat. Reduce the heat to low, and add the polenta, stirring frequently to prevent clumping. Using a long-handled wooden spoon or heat-resistant spatula, stir constantly as you allow the polenta to cook at a very slow boil over low heat. Cook for 12 to 15 minutes, until it has thickened to a coarse pudding-like consistency, then stir in half the cheese and butter. Stirring frequently, allow the butter and cheese to melt completely, then add the remaining butter and cheese. Stir until fully melted. Carefully pour the polenta into a square baking pan or muffin tins, in a layer about an inch thick. Allow to cool 4 to 6 hours or overnight, covered in the refrigerator.
2. 2Fire up. Bring the griddle grill to medium-high heat.
3. 3Remove the polenta from the refrigerator and invert it onto a flat surface to take it out of the pan. If you used a baking pan, cut the polenta into squares based on how many servings you intend to make.
4. 4Cook. Peel and devein the shrimp. Grease the griddle grill well with cooking oil, and once it begins to shimmer, add the shrimp on one side and the polenta cakes on the other. Cover the shrimp and allow both the shrimp and the cakes to cook undisturbed for 3 to 4 minutes.
5. 5Flip all the shrimp and deglaze with some of the White Wine Griddle Sauce, then cover. To flip the polenta cakes, use a sturdy spatula, and scrape under the cake, making sure all the golden brown crust remains intact. The shrimp should be done when pink throughout and curled from head to tail, after about 6 minutes.
6. 6Serve. Serve the shrimp on top of the polenta cakes.