With pre-made polenta, this is another easy weeknight supper. You can buy polenta at most grocery stores pre-made: usually by the pasta, in a tube and often plain or with different seasonings. It is made from cornmeal and I liken the taste to a soft cornbread patty. It is a nice break from the usual pasta or rice accompaniments. You can also get creative with this recipe, adding a variety of vegetables. Vegetarians could omit the shrimp and stick with a veggie/polenta mix. You could also add cubed tofu in place of the shrimp. For the tomatoes, I suggest the organic fire-roasted variety … really nice in this recipe!
- Olive oil
- ½ medium-sized red or yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) chopped tomatoes (do not drain)
- 1 tsp. crushed red pepper flakes
- ½ tbsp. capers
- About 20 large shrimp
- 1 tube polenta, sliced into ½ inch slices
- Parsley and capers, for garnish
Heat a splash of olive oil in a large saute pan on medium-high. Add the onion and garlic, season with S/P, and cook about 5 minutes until tender. Add the tomatoes (with the juice), the red pepper flakes, and the capers. Stir to combine. Bring to a simmer and add the shrimp, cook about 8 minutes until opaque and cooked through, stirring occasionally.
While you prepare the tomato sauce and shrimp, cook the polenta. Heat a large skillet on medium-high. Add a splash of olive oil and cook each side until golden brown and tender, about 10 minutes per side depending on how wide the slice.
Serve the tomato and shrimp mixture over sliced polenta. Garnish with parsley and additional capers.
Time: 30 minutes
Recipe source: Original