Step 1

In a sauté pan, heat the olive oil when hot, add the shallots after a couple minutes add the shrimp and cook them for a few minutes.  Add the tomatoes, scallions’ white and green part, vermouth garlic and parsley and green scallion.  Cook for a few short minutes until shrimp are cooked and not translucent.

Step 2

In a saucepan, heat some butter and olive oil and when hot sauté the onion until translucent.  Add the chicken stock when hot add the cornmeal slowly to incorporate.  Using a wooden spoon, mix until it comes to a boil.  Immediately reduce the heat to a very low heat and keep mixing, scraping the sides and bottom, to avoid sticking or burning.

Step 3

In your food processor or a blender, add the corn and eggs, garlic, eggs and blend until smooth but still a bit chunky. Add the corn mixture to the cornmeal pot and cook it slowly while you keep mixing to make sure it does not attach in the bottom of the pot.  Add the cheeses and mix well.  Cook for about 10 minutes at low heat until the polenta start to thicken.  Adjust seasoning with salt and pepper.