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🍽️ Quick Polenta with Shrimp and Tomatoes

604 kcal · 30 min · 4 servings

Ingredients

• 12 shrimp (kitchen-ready deveined and peeled except for the tail segment)
• 350 g cherry tomatoes (red and green)
• 3 spring onions
• 2 garlic cloves
• 2 tbsp olive oil
• 0.5 lime (juice and zest)
• salt
• pepper (from the mill)
• 250 g yellow cornmeal
• 2 tbsp butter
• 125 g grated cheddar

Instructions

1. 1. Wash the shrimp thoroughly and then pat them dry with a kitchen towel.
2. 2. Wash the tomatoes, let them drain, and cut each one in half.
3. 3. Wash the spring onions, trim the ends, and slice them into thin rings.
4. 4. Peel the garlic cloves and press them through a garlic press.
5. 5. Heat the oil in a large pan over medium heat.
6. 6. Add the pressed garlic to the pan and sauté briefly until fragrant.
7. 7. Add the shrimp and fry them for about 3 minutes until they turn pink.
8. 8. Add the sliced spring onions and tomatoes to the pan.
9. 9. Season the mixture with the juice and zest of the lime, salt, and pepper.
10. 10. Bring 10 deciliters of water with one teaspoon of salt to a boil in a pot.
11. 11. Sprinkle the cornmeal into the boiling water while stirring constantly.
12. 12. Stir the mixture well and cover the pot with a lid.
13. 13. Cook the polenta on low heat for 5 minutes.
14. 14. Remove the pot from the heat and let it sit briefly to allow steam to escape.
15. 15. Shake the pot gently before opening it.
16. 16. Stir the butter and cheese into the finished polenta.
17. 17. Serve the polenta on plates and top with the shrimp and tomato mixture.

Nutrition per serving

• kcal: 604
• Protein: 43 g · Fett/Fat: 25 g · Carbs: 52 g