Grilled Polenta Cakes with Shrimp and Tomatoes

  • Preparation time:
  • 10 min
  • Total time:
  • 20 min
  • Makes:
  • 4 adult sized servings
Grilled Polenta Cakes with Shrimp and Tomatoes

( 17 ratings )

Grilled Polenta Cakes with Shrimp and Tomatoes

This recipe for Grilled Polenta Cakes with Shrimp and Tomatoes uses pre-made polenta tubes, making it easy to make and stunning to eat.

Ingredients

  • 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

Directions

  • 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.

Nutrition (per serving)

  • Calories
  • 366
  • Protein
  • 26 g
  • Carbohydrates
  • 29 g
  • Fat
  • 16 g
  • Fibre
  • 2 g
  • Sodium
  • 670 mg
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