This recipe for Grilled Polenta Cakes with Shrimp and Tomatoes uses pre-made polenta tubes, making it easy to make and stunning to eat.
1/4 cup olive oil, divided
1/2 1 kg pre-made polenta tube, cut into 3/4-in. thick rounds
1 lb large peeled shrimp
1 tbsp honey
1/4 tsp salt
1 1/2 tsp ground coriander
1/2 tsp paprika
1 tsp Asian chili sauce
1 pint grape tomato, halved
1 1/2 tsp chopped garlic
2 tbsp chopped Italian parsley
Use 2 tbsp oil to brush polenta rounds on both sides. Place on a baking sheet.
Toss shrimp with 1 tbsp oil, honey, salt, coriander, paprika and chili sauce. Reserve.
Lay a large piece of heavyduty foil on the counter (or make a double layer of regular foil). Combine tomatoes, remaining 1 tbsp oil, garlic and a pinch salt in the middle of the foil. Top with another piece of foil and tightly roll up edges to enclose.
Preheat grill to medium-high. Grill tomato package until foil puffs up and tomatoes are saucy, about 8 min.
Grill polenta rounds, without moving them, until marks appear and they are easy to remove with a spatula, about 4 min per side.
Grill shrimp for about 2 min per side or until pink and opaque.
Serve polenta topped with shrimp and tomato mixture and sprinkle with parsley.
Calories 366, Protein 26g, Carbohydrates 29g, Fat 16g, Fibre 2g, Sodium 670mg.
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