Polenta Svelta con Gamberetti

• 1 litre water
• 5 g salt
• 200 g

In a saucepan, bring the water to the boil with the salt and add the polenta slowly, stirring well, so that you don’t produce lumps. After 5 minutes add the Parmesan and loog of the butter, and mix well.

In another pan, gently fry the shrimps in the remaining butter for 5 minutes, before adding the lemon juice.

Pour the polenta onto plates, spooning the shrimp sauce over the top