Makes 4 servings
This dish offers both great flavor and appealing texture. Serve with a green salad tossed with creamy dressing.
1 (16-ounce) package cooked polenta, cut into 12 (½-inch-thick) round slices
½ cup finely shredded aged Asiago cheese
2 tablespoons butter
¾ cup finely chopped celery
½ green bell pepper, finely chopped
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced garlic
2 (10-ounce) cans diced tomatoes and green chilies
16 ounces medium (26-30 count) shrimp, shelled and deveined
2 green onions, thinly sliced
Preheat the oven to 350°F. Lightly coat a large baking sheet with olive oil cooking spray.
Place the polenta slices on the baking sheet. Top each with some of the Asiago cheese. Bake for 12 minutes or until the cheese is slightly melted and the polenta is heated through. Remove from the oven and cover with foil to keep warm.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the celery, bell pepper, thyme, and garlic. Cook, stirring frequently, for 3 minutes or until the celery and green pepper are softened. Stir in the tomatoes. When the liquid comes to a boil, reduce the heat to medium and simmer for 3 minutes. Stir in the shrimp; cook for 2 minutes or until the shrimp are opaque. Season with salt to taste.
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