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
Ingredients
- 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
Instructions
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Preheat broiler. Heat oil in a large skillet over medium-high heat.
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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.
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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.
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Place 2 polenta slices on each of 4 plates; top each serving evenly with shrimp mixture. Sprinkle with parsley.
Nutrition
- 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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