Grilled Polenta with Shrimp And Escarole
Everything in this recipe combined perfectly, looks beautiful, tastes so good. 32
32
Ingredients
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 2 | teaspoons |
olive oil, extra-virgin
for drizzling |
|
| 4 | cloves |
garlic
chopped |
|
| 1 | x |
sweet red bell peppers
crushed, to taste |
* |
| 14 | ounces |
tomatoes, canned
no-salt-added diced, drained |
|
| ½ | 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 ½ teaspoon oil.
Serve.
Nutrition Facts
Serving Size 233g (8.2 oz)Amount per Serving
Calories 18932% of calories from fat
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 221mg
74%
Sodium 406mg
17%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
5%
Sugars g
Protein
50g
Vitamin A 8%
•
Vitamin C 25%
Calcium 10%
•
Iron 26%
* based on a 2,000 calorie diet
How is this calculated?
