2025 Guide: How to Make Cannabutter Polenta and Shrimp

Why Polenta and Shrimp?

Let’s break it down: polenta is basically coarsely ground cornmeal cooked until it becomes creamy and soft. It’s the Italian cousin of Southern grits — and when done right, it’s smooth, rich, and comforting. Shrimp, on the other hand, adds a touch of sweet brininess and a buttery bite that sings when sautéed in infused oils or cannabutter. Together, it’s a match made in canna-heaven.

And don't worry — this recipe sounds fancy, but it's surprisingly simple. I learned that back in my New York days, when I'd feast on the legendary shrimp and polenta at Root & Bone in the East Village. When I couldn’t keep up with the habit (my wallet protested), I decided to recreate it myself — infused and elevated. Let me show you how.

Ingredients

For the Polenta (Grits):

• 2 cups water

• 1 cup corn grits (polenta)

• ½ cup milk (more as needed)

• ¾ stick unsalted butter (divided use)

• 1 cup shredded sharp cheddar cheese

• Salt and pepper to taste

For the Shrimp:

• 1 pound tiger shrimp, peeled & deveined

• 1 tsp cayenne pepper

• Salt and pepper to taste

• 2 tsp cannabutter (or cannabis-infused coconut oil)

• 3 cloves garlic, chopped

• ½ red onion, chopped

• 1 cup cherry tomatoes, halved

• 1 bunch green onions, chopped

• ½ cup white wine (or rice wine vinegar)

Before We Begin: The Decarb Secret

To make infused butter or oil, you must decarboxylate your cannabis first. Decarboxylation — or decarb — is the process of gently heating cannabis to convert THCA into psychoactive THC. Without this, your infused oil will lack potency, no matter how dank your flower is.

This is where I swear by my ECRU Decarboxylator. It’s a one-button tool that decarbs your bud perfectly — evenly, safely, and without the smell taking over your whole kitchen. You just place in your herb, press the button, wait 30 minutes for THC (or 1 hour for CBD), and voilà — active cannabis ready to infuse.No guesswork. No burnt bud. Just reliable decarb every time.

Once decarbed, infuse into butter, coconut oil, olive oil, or glycerin — but avoid alcohol, since its low boiling point poses safety risks.

How to Prep and Cook

1. Prepare the Shrimp

In a medium bowl:

• Toss shrimp with cayenne, salt, and pepper.

• Let them marinate while you prep the other ingredients.

Quick Shrimp Tip:

Peeling and deveining shrimp is easier than you think.

• Peel by removing head and legs, then slide off the shell.

• For deveining, slice the back gently and remove the dark line using your knife’s tip or a toothpick.

2. Cook the Grits (Polenta)

• Bring 2 cups water to a boil in a saucepan.

• Add the grits, then reduce to a low simmer once bubbling.

• Stir in salt, pepper, ½ cup milk, and half of the butter.

• Slowly fold in the shredded cheese, stirring consistently to prevent clumps.

• Simmer for 10 minutes until thick and creamy. Add extra milk if it gets too thick.

• Turn off heat and set aside to keep warm.

3. Sauté the Shrimp

In a skillet:

• Add 2 tsp cannabutter + remaining regular butter over medium-high heat.

• Toss in onions, garlic, green onions, and cherry tomatoes.

• Sauté until fragrant and onions soften (about 3–5 minutes).

• Pour in white wine or vinegar to deglaze the pan. Let it reduce slightly.

• Add shrimp and cook on high heat for 1–2 minutes per side, just until opaque.

• Stir all together and let the tomato mixture reduce a bit — it should look glossy and slightly thickened.

4. Serve It Up

Spoon the creamy polenta into shallow bowls. Top with the saucy shrimp and veggies. Garnish with a few extra green onions and a drizzle of infused oil if you want a bit more potency (and shine).

Variations and Substitutions

Not into shrimp? Here’s how to make it yours:

• Vegan? Swap shrimp for cauliflower, grilled zucchini, or mushrooms.

• Meat-lovers? Add spicy sausage, grilled chicken breast, or seared steak for a richer flavor profile.

• Extra-creamy? Mix in mascarpone or cream cheese to your grits.

• Feeling Southern? Add a pinch of smoked paprika or a splash of hot sauce.

What the Cannabis Community Says

Chef Andrea Drummer, author of Cannabis Cuisine, once said:

Couldn’t agree more. Infused cooking isn’t about dumping weed into your butter and hoping for the best. It’s chemistry — but the fun kind. A proper decarboxylation unlocks your flower’s full potential, and pairing it with thoughtful recipes is what makes it shine.

As I always say, treat your cannabis like a spice, not a drug. Use it to elevate the dish, not dominate it.

Pro Tips from a Canna-Chef

• Always dose low and slow. Especially with cannabutter — you can always eat more, but you can’t eat less.

• Store leftover polenta in a container. It firms up and can be sliced, pan-fried, or baked the next day.

• Use an immersion blender if your polenta has lumps — it’ll bring it right back to creamy bliss.

• Don’t overcook shrimp! They turn rubbery fast — once they curl into a “C,” they’re done.

• Smell control? The ECRU decarb device comes with a silicone lid to trap smell while evenly heating your herb.

What Is Cannabutter?

If you're new to infused cooking, cannabutter is the base of nearly all edibles. It’s made by infusing decarboxylated cannabis into melted butter over low heat for several hours. It's used in everything from cookies to sauces. The fat in the butter binds to cannabinoids like THC and CBD, making them digestible.

Need a shortcut? If you're not up for stovetop infusion, use an infuser or one-button decarboxylator like ECRU’s — simply decarb your herb, drop in the butter, set the timer (4 hours for infusion), and done.

Final Thoughts

This Cannabis-Infused Polenta and Shrimp is pure edible comfort. Whether you're treating yourself after a long day or cooking for friends, it's a dish that satisfies both the belly and the soul — with a mellow high to match. The corn grits are smooth, the shrimp is punchy, and the sauce ties everything together with that signature infused warmth.

So next time you're looking for something impressive yet deeply cozy, try this out. Your taste buds — and your endocannabinoid system — will thank you.