Polenta Squares with Black Olives, Roasted Shrimp, Burrata Cream, and Sublime

Cook the instant polenta according to the instructions on the package; when almost cooked, add the black olive paste in the desired quantity, ensuring the polenta is not too acidic.

In a jug, blend the burrata at room temperature with salt and olive oil. Divide into two small bowls, and add Sublime to one of them, not excessively; you will then have two types of burrata cream.

In a very hot pan greased with olive oil and thyme, roast the red shrimp and the polenta cut into squares for a few seconds on each side.

Plating — In a soup plate, place 3 roasted red shrimp, cover with the white burrata cream, and dot with the burrata cream with Sublime. Top with the warm polenta squares and sprinkle with a little Sublime. Decorate with some fresh herbs or mixed greens.