Stuffed Polenta With Shrimp Recipe

Name: Stuffed Polenta With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Cups water; 1 1/2 C. yellow corn meal; 2 T butter; 3/4 C. Parm. cheese; Stuffing; 1/2 C. sliced mushrooms; 1/2 C. diced red pepper; 1/2 pkg. frozen spinach, cooked and drained; Topping; 3 cloves garlic; 3 T. olive oil; 1/2 sliced onion; 4 plum tomaotes chopped; 1 lb peeled, deveined shrimp; 1/2 fresh rosmary; 1/2 C. Wine

Servings: persons

3 Cups water
1 1/2 C. yellow corn meal
2 T butter
3/4 C. Parm. cheese
Stuffing
1/2 C. sliced mushrooms
1/2 C. diced red pepper
1/2 pkg. frozen spinach, cooked and drained
Topping
3 cloves garlic
3 T. olive oil
1/2 sliced onion
4 plum tomaotes chopped
1 lb peeled, deveined shrimp
1/2 fresh rosmary
1/2 C. Wine

1
Cook polena and add parm. cheese.
2
Pour 1/2 of mixture into a greased 6 X 6 pan.
3
Saute mushrooms and red pepper until soft. Add drained spinach. Drain off any excess liquid. Press stuffing into layer of polenta in pan. Top with remaining polenta. Chill until firm, at least one hour.
4
Cut polenta into four squares. Remove each carefully and fry in a little olive oil until crisp and brown on each side.
5
Cook garlic and onions in olive oil until soft. Add tomatoes and wine and cook 10-15 min. Add shrimp and toss until pink. Stir in fresh rosmary.
6
Top each square of fried polenta with the shrimp mixture.
7
Garnish with fresh parsley.

1422

kcal

Calories

131

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 16 ingredients. The key ingredients include: 3 Cups water, 1 1/2 C. yellow corn meal, 2 T butter, 3/4 C. Parm. cheese, and more.

Yes, Stuffed Polenta With Shrimp 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.

Stuffed Polenta With Shrimp

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