Shrimp & Kale over Roasted Garlic Polenta

Shrimp & Kale over Roasted Garlic Polenta
Servings: 4 Prep 10 mins Bake 400°F 1 hr 5 mins Cook 17 mins


Roasted Garlic Polenta
  • 1 head garlic
  • 1 teaspoon olive oil
  • 1 cup yellow cornmeal
  • 3/4 teaspoon salt
  • 2 teaspoons olive oil
  • 1 bunch kale (about 1-1/4 pounds), tough stems removed, torn into bite-size pieces
  • 1/4 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 1 pound cleaned and deveined shrimp
  • 2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes

Make It

Roasted Garlic Polenta:

1. Heat oven to 400 degrees . Slice off top 1/4 of a head of garlic, drizzle with olive oil and wrap in foil, cut-side up. Bake until tender, 45 to 55 minutes. Cool slightly. Unwrap and squeeze out cloves; set aside. Discard skins.

2. In saucepan, bring 4 cups of water to a boil. Slowly whisk in cornmeal. Stir until it begins to thicken, 1 minute. Reduce heat, cover and simmer 5 minutes. Add roasted garlic and salt.


3. Meanwhile, heat olive oil on medium-high in a large skillet. Stir in kale; cook about 2 minutes. Add 1/2 cup water, reduce heat to medium-low, cover and cook until tender, 15 minutes. Stir in salt and vinegar. Keep warm.


4. Toss shrimp with olive oil and red pepper flakes. Spread on a sheet tray; roast at 400 degrees for 8 to 10 minutes, or until pink, turning halfway. Serve with kale and polenta.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 425, Fat, total (g): 14, chol. (mg): 172, sat. fat (g): 2, carb. (g): 46, fiber (g): 6, pro. (g): 31, sodium (mg): 815, Percent Daily Values are based on a 2,000 calorie diet.