Very Soft Polenta with Rock Shrimp Ragout
"This is Mario Batali's variation on a classic dish from the coastal villages outside of Trieste, where the fresh seafood is among the most prized in the world. The polenta that accompanies the shrimp must be very soft, almost saucelike. "Thick, lumpy polenta is criminal in that part of Italy, and justly so," Batali says...."
INGREDIENTS
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1 tablespoon sugar
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1 cup quick-cooking polenta (6 ounces)
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1/4 cup plus 2 tablespoons extra-virgin olive oil
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Salt
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4 scallions, thinly sliced
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1/2 teaspoon crushed red pepper
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3 tablespoons tomato paste
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1/2 cup dry white wine
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1 1/2 pounds shelled rock shrimp
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1/4 cup coarsely chopped flat-leaf parsley
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1 tablespoon fresh lemon juice
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1 1/2 teaspoons finely grated lemon zest
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Freshly ground pepper
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