This gluten-free, madras curry infused oil, roasted summer corn polenta, and green tomato relish enhances the smoked shrimp in this delightful dish. Recipe courtesy of Social Southern Table & Bar Polenta: 2/3 cup coarse cornmeal 1 cup whole milk 1 cup cream 2 teaspoons salt 3 tablespoons fresh grated parmesan Combine milk and cream in a pot and bring to a simmer. Add the salt and whisk in the cornmeal. Turn the heat down to low and cover. Let cook for 2-3 hours, stirring often until cornmeal is cooked and the polenta is rich and creamy. Stir in parmesan before serving. For the Curry oil: 2 cups neutral oil 2 tablespoons curry powder 1 lemon grass, chopped 1 Granny Smith apple, chopped 1 yellow onion, chopped Combine all ingredients with oil and bring to a simmer until vegetables begin to caramelize. Let cool to room temperature and strain through cheese cloth. For the smoked shrimp: Cold smoke the shrimp at 80F. Season with salt and black pepper and sauté with curry oil.