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
- 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
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.
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