Grilled Polenta with Shrimp And Escarole

Name: Grilled Polenta with Shrimp And Escarole
Yield: 4
Cuisine: Fusion
Ingredients: olive oil, extra-virgin; olive oil, extra-virgin; garlic; sweet red bell peppers; tomatoes, canned; oregano; shrimp, cooked; escarole; polenta; olives

Submitted by happyzhangbo

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

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

TABLESPOON OLIVE OIL, EXTRA-VIRGIN

TEASPOONS OLIVE OIL, EXTRA-VIRGIN
for drizzling

CLOVES GARLIC
chopped

X SWEET RED BELL PEPPERS
crushed, to taste *

OUNCES TOMATOES, CANNED
no-salt-added diced, drained

TEASPOON OREGANO
dried

POUND SHRIMP, COOKED
peeled, tails removed if desired

CUPS ESCAROLE
or spinach *

OUNCES POLENTA
prepared plain, sliced into 8 rounds *

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.