Grilled Polenta with Shrimp And Escarole Recipe

Name: Grilled Polenta with Shrimp And Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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)

Servings: persons

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
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)

1
Preheat grill to high.
2
Place 1 tablespoon oil and garlic in a large saucepan over medium heat.
3
Cook, stirring, until the garlic is sizzling and fragrant, 1 to 2 minutes.
4
Add crushed red pepper; cook, stirring, until fragrant, about 30 seconds.
5
Add tomatoes and oregano; bring to a boil.
6
Reduce to a simmer and cook until juicy, about 3 minutes.
7
Stir in shrimp and escarole; cook, stirring, until the escarole is wilted, about 2 minutes.
8
Remove from the heat, cover and keep warm.
9
Oil the grill rack.
10
Grill polenta slices until hot and slightly charred, 3 to 4 minutes per side.
11
Divide the sauce among 4 shallow bowls or plates.
12
Top with the polenta slices, sprinkle with olives (if using) and drizzle each serving with 1/2 teaspoon oil.
13
Serve.

1978

kcal

Calories

206

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Polenta with Shrimp And Escarole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Polenta with Shrimp And Escarole

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