Comfort food to the max- this roasted tomato shrimp over creamy polenta is also easy to whip up and makes for easy entertaining.
1 Cup of Polenta
Knob of Butter
4 Cups of Chicken broth
Raw shrimp, peeled and de-veined
- In a medium saucepan, bring 4 cups of broth to a boil. Whisk the polenta in a slow steady stream, whisking constantly to prevent lumps. Continue whisking until the polenta begins to thicken, about 1 to 2 minutes. Continue to cook, stirring occasionally, for about 20 minutes. Then turn off the heat and stir in the butter and sprinkle in some salt and pepper. Cover to keep warm before serving. If the polenta becomes too thick, stir in some water or broth to loosen.
- Meanwhile, finely dice the onion and mince the garlic. In a large skillet over medium-high heat, heat the olive oil. Add the onion and saute until it is translucent. Next, add the garlic and oregano and stir for 30 seconds until fragrant. Gently add the cut up cherry tomatoes and pour in marinara sauce.
- Next, add shrimp into the sauce and reduce the heat slightly and let it gently cook until the sauce simmers and the juices thicken slightly.
- Meanwhile, chop the parsley. When the shrimp is done- stir in the parsley and a squeeze of fresh lemon juice. To serve, spoon the polenta into bowls, then top with the roasted tomato shrimp.