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.

Smoky Shrimp and Parmesan Polenta Cakes Recipe

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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