Smoky Shrimp and Parmesan Polenta Cakes Recipe

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Avatar Author's default profile picture Team Modified: January 31, 2022
Smoky Shrimp and Parmesan Polenta Cakes Recipe

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

Prep: 5 mins
Cook: 10 mins
Total: 15 mins


  • 1 tbsp olive oil
  • 1 lb shrimp, medium, peeled and deveined
  • ¼ cup dry white wine
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh lemon juice
  • ¼ tsp paprika, spanish smoked
  • 17 oz tube polenta, cut into 8 1/2-inch slices
  • cooking spray
  • 8 tsp marinara sauce
  • 8 tsp Parmesan cheese, fresh, grated
  • 1 tbsp parsley, fresh flat-leaf, chopped


  1. Preheat broiler. Heat oil in a large skillet over medium-high heat.

  2. 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.

  3. 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.

  4. 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
Nutrition Disclaimer
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