Honey Jalapeno Shrimp Over Cheddar Ham Polenta Porridge 


My Honey Jalapeno Shrimp with Sauteed Veggies served over a bed of warm cheesy Cheddar Ham Polenta Porridge 

This is probably my son Maverick’s favorite meal I make; it’s cheesy, subtly salty, kind of spicy and sweet. I really enjoy making this one because you can literally enjoy it at any temperature–it’s hearty, but not exhaustingly overwhelmingly heavy. And kids will eat veggies that have a delicious slightly spicy honey sauce! My kids are 13, 10, 7 and 4 and they always ask for seconds when I make this. Plus, it’s kind of nice when my mom, upon finishing her serving, declares that the meal is of “restaurant quality”. But those days are long-gone, I refuse to step into a restaurant if I’m solely going there to work.

So here’s my first shared recipe. Hope you try it and enjoy it as much as my family does!

Honey Jalapeno Shrimp Over Cheddar Ham Polenta Porridge

This recipe makes about 4 prepared cups of Polenta Porridge which we use as 6-8 servings. Mind the porridge because if it becomes too cold, it will solidify when chilled.


For the Polenta Porridge:

  • 4 cups of water (or unsweetened, unflavored Nut milk for added protein)
  • 1 cup quick-cook Polenta (or yellow cornmeal) (–Bob Red Mill makes a good quick organic polenta–)
  • 1 cup of grated Cheddar cheese
  • 1/2 cup of shredded Parmesan cheese
  • 6 ounces of diced Ham
  • 1 cup of roasted Corn Kernels (canned works awesome too! Or even frozen!)
  • 1 tablespoon Butter
  • Salt and Pepper to your discretion

For the Honey Jalapeno Shrimp:

  • 16 to 32 ounces of raw Peeled and Deveined Shrimp
  • 1 & 1/2 tsp of Low-sodium Creole seasoning (We used Tony Chachere’s)
  • 6 tablespoons of raw & unfiltered local Honey
  • 4 tablespoons of Butter
  • 1 finely diced Jalapeno Pepper
  • 1 diced Red Bell Pepper
  • 1 diced Green Bell Pepper
  • 1/2 of a finely diced Sweet Onion
  • 3 finely diced cloves of Garlic
  • 1 tablespoon of Extra Virgin Olive Oil
  • 1 tablespoon All-Purpose Flour


For the Polenta Porridge:

  1. In a large 2-3 quart sized pot bring the water to a brisk boil over medium-high heat.

  2. While continuously whisking; gently pour the polenta into the boiling water in a steady stream.

  3. Continue whisking until polenta is thickened. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn’t settle back on the bottom of the pan when you stop stirring.

  4. Cook the polenta roughly 10-15 minutes. Season with salt and pepper if you wish.

  5. Stir in butter and cheese, if using. Once fully incorporated, add the diced ham and corn kernels. Serve immediately, or cover the pan and let it sit at the back of the stove for up to 15 minutes before serving.

For the Honey Jalapeno Shrimp:

  1. Rinse and pull the tails off the shrimp. Pat dry. Season with the Creole seasoning.
  2. Add the Extra Virgin Olive Oil to a hot skillet and allow to get sizzling hot. Add the diced Peppers, Onions and Garlic. Sautee until a slight char builds.
  3. Add the shrimp and cook for 2-3 minutes, flip and cook for another 2 minutes.
  4. Add the butter and continue sauteing until the butter melts and starts to turn golden. Sprinkle flour all over the mixture. Allow to cook for a minute more.
  5. Add the honey while scraping up the bottom and side of the pan, releasing the cooked brown bits, turning the roux into a sauce which will thicken after it’s removed from the heat.
  6. Serve over the polenta porridge, spoon extra sauce on top and top with thinly sliced jalapenos for an extra kick!