Who knew what a delicious little snacky cake baked polenta makes?! Oh, I guess the rest of the world had figured this out. Ooops. My local store even had flavored polenta!
Also, this recipe takes all of 10 minutes to prepare, so don't give yourself a half-hour like I did. I was standing over the shrimp, glaring at them with my Deb-ray vision in an effort to keep them warm while waiting for my husband to get home.
Parmesan, Paprika and Polenta!
Go ahead and preheat your broiler.
1 T. olive oil
1 lb. peeled/deveined medium shrimp
1/4 white wine
1/4 white wine
1 T. chopped chives
1 T. lemon juice
1 T. papkrika
dash of garlic salt, Old Bay (to taste)
1 16 oz. tube polenta (I used the dun-dried tomato flavor, and boy was it good with this recipe!), cut into 8 even (about 1/2") slices
8 spoonfuls of marinara sauce
8 spoonfuls of shredded parmesan cheese
1 T. chopped parsley
Heat oil in a large skillet over medium heat. Add in your shrimp and cook max maybe 3 minutes until just done, pink and curled. Remove from heat, stir in wine, chives, lemon juice and seasonings, tossing to coat. Keep warm (with laser eyes if necessary).
Place polenta slices on sprayed cookie sheet and top each slice with one spoonful each of sauce and then cheese. Broil 3 or 4 minutes until the cheese is melty. Top each serving with your shrimp mixture and sprinkle all over with parsley!
This is perfect with just a salad or maybe a little rice. Polenta, you just made yourself a friend.
The recipe is only 230 calories, with 5 grams of fat, 2 grams fiber. That makes it only 6 pts on Weight Watchers, and the polenta is deliciously filling!