I absolutely love polenta, and the precooked rolls make it so much easier to enjoy anytime.
Here’s a quick lunch I whipped up in no time flat.
Tomatoes, polenta & shrimp; so light and healthy. And the colors… a feast for the eyes and the belly.
Add this satisfying dish to your “less than 20 minutes” repertoire!
Polenta & Shrimp Saute’
10 medium frozen shrimp (thawed)
3 (¼”) slices of precooked polenta
1 cup cherry tomatoes, sliced
1 clove of garlic, minced
1 Tsp of EVOO
Salt & pepper to taste
Heat a large skillet on medium heat. Add EVOO & minced garlic, and cook until soft. Add sliced tomatoes and sauté until tender & soft. Add salt & pepper to taste. Move tomatoes aside, and add the polenta slices. Let them cook until heated through and golden on both sides. Remove polenta slices to a plate. Add shrimp to pan, sauté until no longer translucent, combining with tomatoes. Pour ingredients from pan onto polenta slices. Enjoy!