Recipe by Executive Chef Doug Adams

Bullard worships at the pedestal of smoke and fire in homage to classic Texas cooking, coupled with Northwest influences and Chef Doug Adams’ signature light-handed and modern approach to crave-worthy comfort food.

BULLARD is located in the Woodlark hotel, 813 SW Alder Street, Portland, OR,

photography by Dina Avila

For the Shrimp and Sauce

10 medium to large shrimp
3 ea. Guajillo chile, toasted lightly
4 cloves garlic
½ cup white wine
1 lemon
½ pound butter, room temperature
6 ea. scallions sliced thinly

For the Polenta

3 tablespoons unsalted butter
1 teaspoon kosher salt
2 cups corn grits-polenta
6 cups water
¼ cup grated Parmesan

Instructions (serves 2)

In a small saucepan, add the toasted chiles, garlic, white wine, and a splash of water. Season lightly with kosher salt. Bring the liquid to a boil, reduce by half, cover, and remove from heat.

Wait about 15 minutes and then put the mixture into a food processor. Process the mixture, adding a little water, if needed, to make a thick but smooth paste. Add the butter to the blender and process until smooth. Reserve this, it is your sauce.

In a large, deep pan over high heat, bring water and sea salt to a boil; gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking, until mixture is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles and can burn.

Stir in butter and cheese; add more salt, if needed.

Line a small rectangular baking dish with plastic wrap, with enough room off the edges to be able to pull and pop out the polenta, after it is fully cooled and set. Spoon the polenta into the lined dish and refrigerate for 2 hours, or until it is totally cooled, firm and set.

Pull the plastic wrap at the edges and pop out the square of set polenta, cut into large rectangles.

Put two sauté pans on the stove and add some oil to both. In one pan, sear the polenta squares on high heat and flip until all sides are golden brown. Remove from heat and season with salt and pepper. Put in a warm oven to hold the temperature.

Bring the other pan to high heat and sear the shrimp on one side, seasoning with salt and pepper. Flip the shrimp and add the butter sauce previously set aside. When the butter melts and begins to bubble, add a large squirt of lemon to the sauce and taste for seasoning.

Plate the dish with the polenta and shrimp centered and add sauce as shown. Garnish the dish with the sliced scallions.