Although the tubed-polenta was easy to work with and this recipe in particular was exceptionally fast to prepare.......a lover of tubed-polenta I am not. It seemed weird, congealed and processed. It could have all been in my head (which admittedly is a very scary neighborhood) because Forrest didn't notice anything strange about the polenta. In fact, he commented on how much of a fan he was of polenta. This recipe was actually really yummy when I was able to get past my hangups. This would be worth making again using fresh cooked polenta and then chilling it in order to cut it into circles.
Smoky Shrimp and Parmesan-Polenta Cakes
Cooking Light September 2008
1 tablespoon olive oil
1 pound peeled and deveined medium shrimp
1/4 cup dry white wine
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
1/4 teaspoon Spanish smoked paprika
1 17-ounce tube polenta, cut into 8 (1/2-inch) slices
8 teaspoons marinara sauce
8 teaspoons grated fresh Parmesan cheese
1 tablespoon chopped fresh flat-leaf parsley
1. Preheat broiler.
2. Heat oil in a large skillet over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, stirring frequently. Remove from heat; stir in wine, chives, juice, and paprika, tossing to coat. Keep warm.
3. Place polenta slices on a baking sheet coated with cooking spray. Top each slice with 1 teaspoon sauce
and 1 teaspoon cheese;
broil 3 minutes or until cheese melts.
Place 2 polenta slices on each of 4 plates; top each serving evenly with shrimp mixture. Sprinkle with parsley.