Description
Description A comforting yet elegant casserole layering creamy polenta with garlicky shrimp and blistered cherry tomatoes, perfect for any occasion.
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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Instructions
- 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 to prevent lumps. Reduce heat and cook for 20-25 minutes until thick.
- Stir in 2 tablespoons butter or olive oil and 1/3 cup grated Parmesan cheese. Adjust salt and pepper to taste.
- Spoon the polenta into an oiled 9×13-inch baking dish and smooth into an even layer.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add minced garlic until fragrant, then add shrimp and cook for 1-2 minutes per side until pink. Remove shrimp.
- Add halved cherry tomatoes to the same skillet, cooking for 3-5 minutes until blistered. Stir in chopped basil.
- Scatter shrimp over the polenta, followed by the tomato mixture. Sprinkle with more Parmesan if desired.
- Preheat oven to 375°F (190°C) and bake for 15-20 minutes until heated through and golden.
- Let cool for 5 minutes before serving. Garnish with basil and olive oil if desired.
Notes
- Notes
- For a spicy kick, add red pepper flakes. Creamy polenta can be made ahead and reheated before assembly.