Name: Bruschetta Shrimp Polenta Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 cup polenta or coarse cornmeal; 4 cups water or broth (vegetable or chicken); 1/2 tsp salt (plus more to taste); 2 tbsp butter or olive oil; 1/3 cup Parmesan cheese, grated; 1 lb shrimp, peeled and deveined; 2 tbsp olive oil (for sautéing); 3 cloves garlic, minced; 1 1/2 cups cherry tomatoes, halved; Salt and pepper to taste; Red pepper flakes (optional); 1/4 cup fresh basil, chopped (plus extra for garnish)

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Bruschetta Shrimp Polenta Casserole That’s Comforting, Elegant, and Bursting With Flavor

This bright, cozy casserole layers creamy polenta with garlicky shrimp and blistered cherry tomatoes for a dish that feels like a warm hug with a side of sophistication. It’s the kind of recipe that works for weeknight dinners, casual company, or a date-night at home — rich, but not fussy. If you like bold Italian-inspired flavors in an easy format, this takes polenta to a whole new level; for another hands-off comfort option, see this take on stuffed chimichangas at beef and cheese chimichangas.

Why make this recipe

Quick elegance: It transforms simple pantry ingredients into something that feels restaurant-worthy without hours of work.
Comfort with brightness: Creamy polenta provides a comforting base while shrimp, garlic, and basil keep the overall profile bright.
One-sentence summary: It’s an adaptable, crowd-pleasing casserole that balances homey texture with fresh, vibrant Mediterranean flavors.

Step-by-Step Guide to Making Bruschetta Shrimp Polenta Casserole

Why this structure? Because building the dish in stages helps each component shine — silky polenta, perfectly-cooked shrimp, and quick roasted tomatoes — then they come together into a bubbly, fragrant bake.

Ingredients

1 cup polenta or coarse cornmeal
4 cups water or broth (vegetable or chicken for more flavor)
1/2 tsp salt (plus more to taste)
2 tbsp butter or olive oil
1/3 cup Parmesan cheese, grated
1 lb shrimp, peeled and deveined
2 tbsp olive oil (for sautéing)
3 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved
Salt and pepper to taste
Red pepper flakes (optional, a pinch or two for heat)
1/4 cup fresh basil, chopped (plus extra for garnish)

Directions

Prepare the polenta: In a medium saucepan bring 4 cups of water or broth to a boil with 1/2 teaspoon salt. Slowly whisk in 1 cup polenta (coarse cornmeal) to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 20–25 minutes until the polenta is thick and creamy. Stir in 2 tablespoons butter or olive oil and 1/3 cup grated Parmesan cheese. Adjust salt and pepper to taste.
Set the polenta: Once creamy and seasoned, spoon the polenta into an oiled 9×13-inch baking dish (or a similar-size ovenproof casserole). Smooth it into an even layer about 1/2–3/4 inch thick. Set aside while you prepare the shrimp and tomatoes.
Sauté the garlic and shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the minced garlic and cook briefly until fragrant (about 30 seconds), being careful not to brown it. Add the shrimp in a single layer; cook 1–2 minutes per side until they are just pink and opaque. Season lightly with salt, pepper, and a pinch of red pepper flakes if using. Remove the shrimp to a plate.
Blister the tomatoes and add basil: In the same skillet, toss in the halved cherry tomatoes. Allow them to blister and soften, stirring occasionally, about 3–5 minutes so they release some juices and concentrate their flavor. Stir in the chopped fresh basil and combine with the tomatoes. Taste and season.
Assemble the casserole: Scatter the cooked shrimp across the top of the polenta in the baking dish. Spoon the blistered tomato and basil mixture over the shrimp, letting some of the juices mingle with the polenta. Sprinkle a light dusting of additional Parmesan if you like a cheesy top.
Bake to meld flavors: Preheat your oven to 375°F (190°C). Bake the casserole for 15–20 minutes until everything is heated through and the top is slightly golden and bubbling.
Serve warm: Remove from the oven and let rest for 5 minutes before slicing. Garnish with extra basil leaves and a drizzle of olive oil or a squeeze of lemon, if desired.

Best Way to Store Bruschetta Shrimp Polenta Casserole

Refrigerate in an airtight container for up to 3 days at 40°F (4°C).
For longer storage, freeze portions in freezer-safe containers for up to 2 months at 0°F (-18°C).
Reheat refrigerated portions in a 350°F oven until warmed through (about 12–15 minutes) or microwave on medium power; thaw frozen portions overnight in the fridge before reheating.

How to Present Bruschetta Shrimp Polenta Casserole

Family-style: Serve straight from the baking dish with a large wooden spoon and let guests help themselves; rustic plates and a green salad make it homey and satisfying.
Plated elegance: For a more refined presentation, spoon a base of polenta onto warmed plates, place shrimp and tomatoes artfully on top, and finish with microgreens or finely shredded basil and a drizzle of high-quality olive oil.
With complementary sides: Pair with a crisp arugula salad tossed with lemon vinaigrette, roasted asparagus, or a few slices of charred sourdough for texture contrast.

Tips to make Bruschetta Shrimp Polenta Casserole
Q: How do I keep the shrimp from becoming rubbery?
A: Cook shrimp quickly over medium-high heat until just opaque — they’ll finish cooking in the oven, so remove them from the skillet as soon as they curl and turn pink.
Q: Can I make the polenta ahead of time?
A: Yes — you can cook the polenta and chill it in the baking dish, then bring to room temperature before topping and baking; if it firms up too much, stir in a splash of broth or milk to loosen it before assembling.
Q: Want more flavor in the polenta?
A: Substitute one cup of the cooking liquid with a flavorful broth and finish with extra Parmesan and a knob of butter for richness.

Variation (if any)

Substitute grits or creamy mashed potatoes: If polenta isn’t on hand, a bed of creamy grits or mashed potatoes works well as the base; the textures are similar and both hold up to the saucy shrimp and tomatoes.
Make it vegetarian: Replace shrimp with thick slices of roasted portobello mushrooms or eggplant; sauté those with garlic and tomatoes and follow the same assembly for a satisfying meatless casserole.

Why the flavors work
Polenta acts as a neutral, silky canvas that absorbs and showcases the bold, aromatic notes of garlic, basil, and tomato. The shrimp add sweet, briny contrast and a meaty bite without overwhelming the delicate balance. A short bake time helps meld components, while blistered tomatoes preserve freshness and acidity to cut through the dish’s richness.

Ingredient notes and small swaps

Polenta vs. instant: Traditional polenta (coarse cornmeal) gives superior texture but takes longer; instant polenta can be used in a pinch — follow package instructions and reduce cooking time accordingly.
Cheese choices: Parmesan lends a nutty, salty backbone; substitute pecorino for a sharper tang or mix in fontina for extra creaminess.
Broth choice: Cooking polenta with chicken or vegetable broth instead of water deepens flavor — an easy trick to layer savory notes without extra effort.
Garlic heat: If you’re garlic-averse, use roasted garlic for a sweeter, milder profile.

Timing and meal planning

Prep ahead: Cook the polenta and refrigerate up to a day ahead. Sauté the shrimp and blister the tomatoes the day-of for best texture, then assemble and bake.
Make it a main or a side: This casserole is hearty enough as a main. For lighter meals, serve smaller portions alongside grilled vegetables or a leafy salad.
Scaling up: To serve a crowd, double the recipe and use a larger baking dish; increase bake time by 5–10 minutes for even heating.

FAQ
Q: Can I use frozen shrimp?
A: Yes, but thaw them completely and pat dry before cooking to avoid excess water. Frozen shrimp often release liquid when cooked, which can make the tomato mixture watery.
Q: Is this dish spicy?
A: Not inherently — red pepper flakes are optional. Add them if you like a touch of heat, or omit for a milder, family-friendly result.
Q: How can I get a crispier top?
A: Sprinkle extra grated Parmesan or a handful of breadcrumbs with a little olive oil over the top before baking and broil for 1–2 minutes at the end — watch closely to avoid burning.
How do I reheat individual portions?

Microwave: Cover and reheat on medium for 1–2 minutes until warm.
Oven: Place covered with foil at 350°F for 10–15 minutes or until heated through.
What about allergen swaps?
Dairy-free: Use olive oil or plant-based butter in the polenta and skip Parmesan, or use a dairy-free cheese alternative.
Gluten-free: This recipe is naturally gluten-free if you use polenta that’s certified gluten-free (cross-contamination is the main concern).

Pairing wines and beverages

White wine: A crisp Sauvignon Blanc or Pinot Grigio complements the shrimp and bright basil tones.
Rosé: A dry rosé pairs nicely with the tomato brightness and polenta creaminess.
Non-alcoholic: Sparkling water with lemon or a lightly brewed iced tea keeps the palate refreshed.

Make-ahead and serving workflow

Two days ahead: Cook the polenta and store in the baking dish, covered. Prepare and chill the tomato mixture and shrimp separately. On serving day, reheat the polenta briefly, assemble with shrimp and tomatoes, and bake.
Day-of shortcut: Use instant polenta for a faster assembly — it cooks in minutes and still gives a smooth foundation.

Final thoughts and hosting tips
This casserole is a versatile one-dish meal that feels thoughtful without being burdensome. It’s perfect for when you want something that looks composed but is actually assembled quickly. Serve with a small starter salad and crusty bread, and you have a full, satisfying menu that’s impressive yet inviting.

Conclusion

For more ideas on working with polenta and inspiration for comforting, versatile dishes, check out this helpful collection of recipes at 17 Versatile And Comforting Polenta Recipes – DeLallo. If you enjoy Italian-inspired weeknight cooking and want fresh takes on classics that balance simplicity with flavor, the blog at Italian Kitchen Confessions is a great place to explore new recipes and techniques.