Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, brad's shrimp and creamy polenta breakfast. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Brad's shrimp and creamy polenta breakfast is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Brad's shrimp and creamy polenta breakfast is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook brad's shrimp and creamy polenta breakfast using 20 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Brad's shrimp and creamy polenta breakfast:

1. Make ready For the shrimp
2. Take 1 lb lg shrimp, peeled, deveined, & butterflied
3. Get 2 tbs butter
4. Get to taste Cajun seasoning
5. Make ready 1/4 cup white wine
6. Take Squeeze lemon juice
7. Take For the polenta
8. Get 1 small onion, chopped
9. Prepare 1 jalapeño, deseeded, and minced
10. Take 1 clove garlic, minced
11. Get 1 cup fine ground cornmeal
12. Prepare 3 cups water
13. Prepare 1 cup whole milk
14. Prepare 3 tsp granulated chicken bouillon
15. Prepare Touch Cajun spice
16. Prepare 1/2 cup shredded cheddar cheese
17. Get Other ingredients
18. Get 4 eggs
19. Take Louisiana hot sauce
20. Make ready More shredded cheddar cheese to put on top of polenta

Instructions to make Brad's shrimp and creamy polenta breakfast:

1. Heat a large heavy bottomed pot. Add a touch of oil. Saute on medium low heat onion, jalapeño, and garlic until onions become translucent.
2. Meanwhile, heat a LG non stick frying pan on medium heat. Add butter. When butter clarifies, add shrimp and Cajun spices. Saute 1 1/2 minutes. The butter will brown. Stir constantly. Add wine and lemon juice. Reduce liquid almost completely. Remove shrimp to a bowl and pour all of the pan sauce over the top. Wash pan to reuse.
3. Once onion is sweated out, add water, milk, cajun spice, and chicken bouillon to the pot. Slowly bring to a boil.
4. While this is happening, fry 2 eggs to your liking. I go Sunnyside up so the yolk soaks down onto the polenta.
5. When pot is boiling slowly whisk in cornmeal. Stir constantly until polenta is soft and smooth without lumps.
6. Plate polenta. Top with more cheese. Arrange shrimp around the outside. Top with eggs. Add hot sauce if desired. Serve immediately. Enjoy.

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