Laksa Polenta

Gather:

• 1 pack laksa spice paste (get this from home)
• 1 small can coconut milk (150 ml)
• 2 cup chicken or shrimp stock/broth (availability permitting)
• 2 cup dry polenta
• 300 g cooked shrimp
• tau pok (10 pc pack)
• bean sprouts (300 g)
• fishballs (150 g pack)
• laksa leaves (availability permitting)

Toast spice paste and dilute with stock; bring to boil. Add polenta. Cook for at least 30 min, adding water as necessary to maintain the texture of thick grits. Add coconut milk, tau pok, shrimp and fishballs; mix well. Blanch bean sprouts for 1 min and strain, adding just before serving. Garnish with laksa leaves etc. (I opted for a sous vide egg). Makes 6 servings.

Context: I was at a department party yesterday and they served excellent shrimp and grits, which I wished I had had more of. I had a couple of laksa spice packs that have been in my pantry since 2017, which I need to get rid of before moving to Hawaiʻi. This seemed like a good idea at the time.