Grilled Polenta with Shrimp And Escarole

Everything in this recipe combined perfectly, looks beautiful, tastes so good.

30 minutes Prep: 15 minutes Cook: 15 minutes

189 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

1	tablespoon	olive oil, extra-virgin
2	teaspoons	olive oil, extra-virgin	for drizzling
4	cloves	garlic	chopped
1	x	sweet red bell pepper	crushed, to taste
14	ounces	tomatoes, canned	no-salt-added diced, drained
1/2	teaspoon	oregano	dried
1	pound	shrimp, cooked	peeled, tails removed if desired
6	cups	escarole	or spinach
16	ounces	polenta	prepared plain, sliced into 8 rounds
8	each	olives	oil-cured, pitted and chopped (optional)

Directions

Preheat grill to high.

Place 1 tablespoon oil and garlic in a large saucepan over medium heat.

Cook, stirring, until the garlic is sizzling and fragrant, 1 to 2 minutes.

Add crushed red pepper; cook, stirring, until fragrant, about 30 seconds.

Add tomatoes and oregano; bring to a boil.

Reduce to a simmer and cook until juicy, about 3 minutes. Stir in shrimp and escarole; cook, stirring, until the escarole is wilted, about 2 minutes. Remove from the heat, cover and keep warm.

Oil the grill rack.

Grill polenta slices until hot and slightly charred, 3 to 4 minutes per side.

Divide the sauce among 4 shallow bowls or plates.

Top with the polenta slices, sprinkle with olives (if using) and drizzle each serving with 1/2 teaspoon oil.

Serve.

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Nutrition Facts

Serving Size 233g

Amount per Serving

Calories 189 32% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 221mg	74%
Sodium 406mg	17%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	5%
Sugars 3.0g
Protein 25.0g	50%

Vitamin A	8%		Vitamin C	25%
Calcium	10%		Iron	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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