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Grilled Polenta with Shrimp & Escarole

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READ REVIEWS (1)

35 mins total
0 mins prep

293 calories/serving

Recipe Filed Under
Shrimp, Italian, Easy, Healthy, Low Calorie, Dinner, Entertaining

Provided By: EatingWell

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Grilled polenta tops sweet shrimp tossed with a spicy tomato and escarole sauce for supper with panache. If sodium is a concern, make sure to use the "no-salt added" tomatoes we've called for and skip the optional oil-cured olives. Make it a Meal: Serve this dish with some crusty olive-studded bread, to soak up the sauce, and steamed green beans.

Ingredients

Serves:

1 tablespoon extra-virgin olive oil, plus 2 teaspoons for drizzling

4 cloves garlic, chopped

1/2 teaspoon crushed red pepper, or to taste

2 14-ounce cans no-salt-added diced tomatoes, drained

1/2 teaspoon dried oregano

1 pound peeled cooked shrimp (31-35 per pound; thawed if frozen), tails removed if desired

6 cups thinly sliced escarole (about 1 small head; see Note) or spinach

1 16-ounce tube prepared plain polenta, sliced into 8 rounds

8 oil-cured olives, pitted and chopped (optional)

Directions

1. Preheat grill to high.

2. Place 1 tablespoon oil and garlic in a large saucepan over medium heat. Cook, stirring, until the garlic is sizzling and fragrant, 1 to 2 minutes. Add crushed red pepper; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and oregano; bring to a boil. Reduce to a simmer and cook until juicy, about 3 minutes. Stir in shrimp and escarole; cook, stirring, until the escarole is wilted, about 2 minutes. Remove from the heat, cover and keep warm.

3. Oil the grill rack (see Tip). Grill polenta slices until hot and slightly charred, 3 to 4 minutes per side.

4. Divide the sauce among 4 shallow bowls or plates. Top with the polenta slices, sprinkle with olives (if using) and drizzle each serving with 1/2 teaspoon oil. Serve immediately.

Note: Escarole (a member of the chicory family) is a leafy green with a sweet-bitter taste. It's tender when cooked and can be used in braises, soups or stews. Look for it near other greens in the produce section, but do not confuse it with curly endive. Escarole has large, relatively broad leaves resembling densely packed leaf lettuce (curly endive has tight and finely ruffled leaves).

Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories	293		Calories from fat	72
Total Fat	8gm	12%	Saturated Fat	1gm	5%
Mono Unsaturated Fat	5gm		Cholesterol	229mg	76%
Sodium	634mg	26%	Total Carbohydrates	20gm	7%
Fiber	4gm	4%	Protein	32gm

Nutrition Facts provided by: EatingWell

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available.

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1 Comment

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patwarnr

I really liked this, but hubby didn't. I knew that was a risk since he's not a fan of polenta. If you like the ingredients, I think you'll like this recipe. I added some slice sweet vidalia salad onions with the garlic and also halved the recipe.

March 14 2010 at 11:52 AM Report abuse Permalink rate up rate down Reply