Roasted Tomato Shrimp and Polenta
Comfort food to the max, this roasted tomato shrimp and polenta is also easy to put together and makes for easy entertaining.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups polenta grits or cornmeal
- 2 1/4 teaspoons kosher salt, divided
- 1 tablespoon butter
- 3/4 cup milk
- 1/2 teaspoon black pepper, divided
- 1 medium yellow onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 28-ounce can Muir Glen Organic fire-roasted crushed tomatoes
- 1 teaspoon dried oregano
- 1 pound raw shrimp, peeled and deveined (thawed, if frozen)
- 2 tablespoons parsley, chopped
- Juice of 1/2 lemon
Instructions
- Preheat oven to 425°F.
- In a medium saucepan, bring 6 cups of water to a boil. Whisk in the cornmeal in a slow steady stream, whisking constantly to prevent lumps. Continue whisking until the polenta begins to thicken, about 1 to 2 minutes. Stir in 1 teaspoon kosher salt and reduce the heat so that the polenta bubbles slowly. Continue to cook, stirring occasionally, for about 20 minutes until the cornmeal loses its raw flavor (taste every so often to check). Then turn off the heat and stir in the butter, milk, another 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cover to keep warm before serving. If the polenta becomes too thick, stir in a splash of milk or water to loosen.
- Meanwhile, finely dice the onion. Mince the garlic. In a large ovenproof skillet over medium-high heat, heat the olive oil. Add the onion and saute until it is translucent, about 5 minutes. Add the garlic and stir for 30 seconds until fragrant. Gently add the tomatoes (taking care as they may spit once they hit the hot oil), oregano, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper and bring to a simmer. Reduce the heat and simmer the sauce for 7 to 8 minutes, until the juices thicken slightly (cover if necessary).
- Remove the tomatoes from the heat and stir in shrimp. Place the skillet in the oven and bake until the shrimp are cooked through, about 6 to 8 minutes.
- Meanwhile, chop the parsley. When the shrimp is done, remove from the oven with an oven mitt (taking care with the hot handle), and stir in the parsley and 1 tablespoon fresh lemon juice. To serve, spoon the polenta into bowls, then top with the shrimp and tomatoes.