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

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Preparation: 5 mins
Cooking: 10 mins
Total: 15 mins
Serves: 4 people


  • 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.

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