Recipe: Tomato Polenta and Shrimp

This was a pretty daring recipe for a Thursday night actually. I dirtied three whole pans and managed to spill cornmeal all over the stove top everywhere in the process. I’ve never made polenta before and never eaten it either so this was a total shot in dark recipe which I adapted rather uh, liberally off another one. It came out a little on the bland side but some more cheese and a little more pepper made it much more enticing so I’ve included them in the modified-modified recipe.

Polenta with Shrimp and Tomato

AuthorMab

Yields4 Servings

Ingredients
 ½ onion, diced
 2 cloves garlic, minced
 1 tbsp tomato paste
 2 cups milk
 2 cups water
 1 cup cornmeal
 14 oz canned tomatoes
 ½ lb shrimp
 8 oz frozen spinach
 1 tsp chopped herbs
 ½ cup mild cheese, grated
 lemon juice
 salt and pepper

Directions
1

Heat a large pot to medium low. Add a bit of olive oil and add onions, garlic, and tomato paste, cook until it starts to brown on the bottom of the pan.

2

Whisk in the milk and 2 cups of water. Bring to a simmer. Whisk in the cornmeal and 1/2 teaspoon of salt. Once it's thoroughly mixed, add in the can of tomatoes.

3

Stir regularly and adjust the heat so it bubbles gently and continue cooking for 20 minutes.

4

In the meantime, Heat a skillet add a bit of oil and all the spinach and a pinch of salt, stir to wilt.

5

Add the shrimp to the skillet with salt and pepper and cook for 90 seconds or so until shrimp are no longer pink. Add lemon and parsley as desired.

6

Stir the cheese into the polenta, reserving half for garnish.

Ingredients

Ingredients
 ½ onion, diced
 2 cloves garlic, minced
 1 tbsp tomato paste
 2 cups milk
 2 cups water
 1 cup cornmeal
 14 oz canned tomatoes
 ½ lb shrimp
 8 oz frozen spinach
 1 tsp chopped herbs
 ½ cup mild cheese, grated
 lemon juice
 salt and pepper

Directions

Directions
1

Heat a large pot to medium low. Add a bit of olive oil and add onions, garlic, and tomato paste, cook until it starts to brown on the bottom of the pan.

2

Whisk in the milk and 2 cups of water. Bring to a simmer. Whisk in the cornmeal and 1/2 teaspoon of salt. Once it's thoroughly mixed, add in the can of tomatoes.

3

Stir regularly and adjust the heat so it bubbles gently and continue cooking for 20 minutes.

4

In the meantime, Heat a skillet add a bit of oil and all the spinach and a pinch of salt, stir to wilt.

5

Add the shrimp to the skillet with salt and pepper and cook for 90 seconds or so until shrimp are no longer pink. Add lemon and parsley as desired.

6

Stir the cheese into the polenta, reserving half for garnish.

Polenta with Shrimp and Tomato

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