Name: Parmesan Polenta with Garlicky Shrimp, Spinach, Tomatoes, Corn & Basil
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (142 g) pkgs baby spinach; 1 small pkg fresh basil; 3 cups frozen corn; 6 cloves garlic; 3 small pkgs grape tomatoes; 1 ½ lemons; 85 g Parmesan cheese; 2 ¼ cups polenta (cornmeal); 1.02 kg raw peeled shrimp, fresh or frozen; black pepper; crushed red pepper; extra virgin olive oil; salt

Parmesan Polenta with Garlicky Shrimp, Spinach, Tomatoes, Corn & BasilParmesan Polenta with Garlicky Shrimp, Spinach, Tomatoes, Corn & Basil — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (142 g) pkgs baby spinach

1 small pkg fresh basil

3 cups frozen corn

6 cloves garlic

3 small pkgs grape tomatoes

1 ½ lemons

85 g Parmesan cheese

2 ¼ cups polenta (cornmeal)

1.02 kg raw peeled shrimp, fresh or frozen

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

In a large pot, bring water to a boil. Reduce heat to low and gradually add polenta in a thin steady stream, while whisking, until the polenta is incorporated; add salt. Cover and cook, stirring occasionally, until polenta is soft and the texture is creamy, 15-25 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and thinly slice garlic. Place in a medium bowl and set aside.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add tomatoes and salt; cook, stirring occasionally, until the tomatoes are beginning to burst, 5-7 minutes.

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Place half in a large bowl along with the spinach. (Set remaining basil aside for serving.)

If using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

When the tomatoes are done, add to the bowl with the garlic. (Reserve pot for the next step.)

Return pot to medium-high heat, add more oil, and swirl to coat the bottom. Add shrimp, salt, and crushed red pepper; cook, stirring occasionally, until just opaque and starting to color, 3-4 minutes.

When the shrimp are done, add garlic and tomatoes to the pot. Continue to cook, stirring occasionally, until garlic is fragrant, 2-3 minutes more.

Add spinach and basil to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Remove shrimp sauté from heat, juice lemons into the pot, and stir to combine. Cover to keep warm and set aside.

Finely grate Parmesan.

When the polenta is done, add Parmesan, corn, oil, and pepper to the pot; stir to combine. Continue to cook until corn is warmed through, 2-3 minutes more; if the polenta is too firm, add hot water, a few tablespoons at a time, until you reach a desired consistency. Remove from heat.

To serve, divide polenta between plates or bowls; top with shrimp-tomato sauté and reserved basil. Enjoy!

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