Grilled polenta tops sweet shrimp tossed with a spicy tomato and escarole sauce for supper with panache. If sodium is a concern, make sure to use the “no-salt added” tomatoes we’ve called for and skip the optional oil-cured olives. Make it a Meal: Serve this dish with some crusty olive-studded bread, to soak up the sauce, and steamed green beans.Ingredients
Total Time: 35 minutes
1 tablespoon extra-virgin olive oil, plus 2 teaspoons for drizzling
4 cloves garlic, chopped
1/2 teaspoon crushed red pepper, or to taste
2 14-ounce cans no-salt-added diced tomatoes, drained
1/2 teaspoon dried oregano
1 pound peeled cooked shrimp, (31-35 per pound; thawed if frozen), tails removed if desired
6 cups thinly sliced escarole (about 1 small head; see Note) or spinach
1 16-ounce tube prepared plain polenta, sliced into 8 rounds
8 oil-cured olives, pitted and chopped (optional)
4 servings, 2 slices polenta & 1 cup sauce each
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 (see Tip). 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 immediately.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 starch
- 1 1/2 vegetable
- 4 very lean meat
- 1 fat
- Carbohydrate Servings
- Vitamin A (60% daily value)
- Vitamin C (60% dv)
- Folate (27% dv)
- Potassium (16% dv)