Stone Giant Porridge Dinner

It isn't every day you get to visit an elusive Stone Giant colony and, not only tell the tale, but enjoy some of their standard fair. The Consultant's were fortunate enough to enjoy this classic Stone Giant meal, featuring stone ground corn, rock shrimp, and roughage.

Inspired by: Ep. 49 "Denizens of the Deep"

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 4

Rock Giant Porridge

6 T salted butter

1/2 white onion, chopped

1 garlic clove, minced or pressed

3 cups chicken stock

3 cups beef stock

2 cup dry polenta

1/4 cup mascarpone cheese

1/4 cup grated parmesan cheese

Salt & pepper

Rosemary "Roughage"

1-2 cups vegetable oil

Fresh rosemary sprigs

Rock Shrimp

16 fresh or frozen rock shrimp or colossal shrimp (rock shrimp can be hard to find!)

1 garlic clove, minced

1/4 cup water

Juice of 1 lemon

1 t lemon zest

Reserved rosemary oil

1. If your shrimp are frozen, make sure to properly thaw the shrimp according to package instructions.

2. Melt 3 T butter in a saucepan over medium heat. Add the onion and sautèe for 2 minutes.

3. Add garlic to onion and sautèe for 2 minutes, not allowing the garlic to brown.

4. Add in the stocks and bring the mixture to a simmer.

5. Slowly whisk in the polenta and reduce heat to low. It will thicken very quickly but needs time to fully cook.

6. Allow polenta to continue cooking, stirring every few minutes, for about 30 minutes.

7. Meanwhile, in a small saucepan add vegetable oil until it is about one inch deep and put over medium-high heat. If you have a thermometer, bring the oil up to 350°F. If not, allow to heat up for 8-10 minutes until very hot.

8. Drop the rosemary springs into the oil, only 2-3 at a time, and flash fry them for 30 seconds, removing and placing onto a plate lined with a paper towel. If the rosemary doesn't float or bubble when dropped in, allow the oil to heat up more.

9. Repeat this process with the remaining rosemary springs and set oil aside to cool, you'll be using it to cook the shrimp.

10. When the polenta has cooked for a half hour, remove it from the heat and stir in the mascarpone and parmesan cheese and remaining 3 T of butter. Season with salt and pepper to taste.

11. Pour 3 T of the reserved rosemary oil into a pan over medium heat.

12. Add in the garlic, water, and lemon juice.

13. Bring mixture to a simmer and cook for 5 minutes.

14. Season the shrimp with salt and pepper on both sides.

15. Add the shrimp to the pan in a single layer and cook until pink on the bottom.

16. Turn the shrimp over and cook on the other side until cooked through, this usually takes 2-4 minutes. The shrimp should be pink and opaque.

17. Remove the pan from heat and add in lemon zest, stirring the mixture so the flavors are well-distributed.

18. Assemble the dish: put the polenta in the bowl first, then shrimp, and top with fried rosemary, pulling the leaves from the stem.

19. Enjoy in the company of your favorite Stone Giants and share generously.