Polenta is often made with the use of cornmeal. Historically, it’s eaten as a hot porridge or served as a loaf of bread. In this polenta cake recipe, we’ve added some meaty shrimp and a bit of salty parmesan cheese. Its pungency offsets the shrimp’s sweetness. Serve with bagged prewashed salad greens splashed with vinaigrette.
How To Make Smoky Shrimp and Parmesan Polenta Cakes
Preheat broiler. Heat oil in a large skillet over medium-high heat.
Add shrimp to pan; sauté 3 minutes or until done, stirring frequently. Remove from heat; stir in wine, chives, juice, and paprika, tossing to coat. Keep warm.
Place polenta slices on a baking sheet coated with cooking spray. Top each slice with 1 teaspoon sauce and 1 teaspoon cheese; broil 3 minutes or until cheese melts.
Place 2 polenta slices on each of 4 plates; top each serving evenly with shrimp mixture. Sprinkle with parsley.
- Sugar: 1g
- Calcium: 192mg
- Calories: 240kcal
- Carbohydrates: 17g
- Cholesterol: 287mg
- Fat: 6g
- Fiber: 1g
- Iron: 3mg
- Potassium: 159mg
- Protein: 26g
- Saturated Fat: 1g
- Sodium: 969mg
- Vitamin A: 279IU
- Vitamin C: 8mg
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