You may not like Polenta. I totally get it. I’m not much into the texture of cornmeal myself, but let me tell you, when paired with the luscious smoothness and slight crunch of the other ingredients, you will love it.
The original recipe called for Instant Polenta. Instead, I found organic solid Polenta with garlic and roasted tomatoes already in it. I cut these into circles baking the grated parm on top so that it melted. This was a great way to avoid the extra calories by avoiding the milk as well as all the butter in the recipe and you use WAY less parm while still getting a little bit of that cheesy goodness squeezed in. Yum-ay.
Swiss chard comes in a two different varieties that I have seen. One with red stems as you see here and rainbow which is an assortment of multi-colored stems. Both equally as beautiful and delicious! We use the stems here as they get soft during cooking and add a nice heartiness to the dish.
Wait…yes it does…..
- 2 cup(s) water
- 1 teaspoon(s) kosher salt
- 3 tablespoon(s) extra-virgin olive oil
- 1 pound(s) extra-large shrimp, peeled, deveined, with shell tails intact
- 1 medium red onion, halved, cut into thin strips
- 2 teaspoon(s) minced garlic
- 1 pound(s) rainbow-colored/red Swiss chard, stems cut into 2-inch strips, leaves torn into large pieces and rinsed
- 1 can(s) (14 1/2-oz) fire-roasted tomatoes, undrained
- 1 tube polenta
- 1 tablespoon(s) unsalted butter
- 1/4 cup(s) grated Parmesan cheese
- Freshly ground pepper
- Heat 2 Tbsp of the oil in a large, deep nonstick skillet over medium-high heat; add shrimp and red onion. Sauté 2 minutes; add garlic and continue to sauté 1 minute, just until shrimp turn opaque and onion is almost translucent. Remove mixture to a plate.
- Add remaining 1 Tbsp oil to skillet and sauté chard stems over medium heat 2 minutes. Top with wet chard leaves; cover skillet with lid and cook 1 minute until leaves are wilted. Uncover; continue to sauté 2 minutes. Add tomatoes with their juice and simmer 4 minutes.
- Meanwhile, cut your polenta into thick or thin (depending on your preference) and place in saute pan with butter. Brown polenta adding a sprinkle of parm on top at the very end. Let melt.
- Raise heat on chard mixture and add shrimp mixture. Cook 2 to 3 minutes longer, until shrimp are cooked through. Serve shrimp mixture on polenta; season with pepper to taste.