Summary

Cheddar Polenta with Sun-dried Tomatoes & Shrimp might be a good recipe to expand your main course collection. This recipe makes 2 servings with 273 calories, 21g of protein, and 17g of fat each. For $2.43 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 5 people have made this recipe and would make it again. It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up lemon juice, salt and pepper, onions, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 47%. Similar recipes are Polenta Bites with Sun-Dried Tomatoes, Lobster Polenta Pizza with Sun Dried Cherry Tomatoes, and Lobster Polenta Pizza with Sun Dried Cherry Tomatoes.

Instructions

- Cook polenta according to the package directions and towards the end add cheddar cheese. Reduce heat and allow cheese to melt slowly then combine them together. - In a skillet heat oil over medium heat, sautee onion until translucent then add sun-dried tomatoes allowing it to soften for 2-3 minutes. - Add shrimps to the skillet, cook until it is no longer pink. - Season it generously with salt, pepper, garlic powder and stir everything together. - Remove from heat. - In a plate, put polenta then top it with sun-dried tomatoes & shrimp. Drizzle lemon juice. - Garnish with chives and serve it warm.

Ingredients

• 1 about precooked polenta tube
• 2 cheddar cheese
• 3 red onions, finely chopped
• 4 shrimp, shelled
• 5 sun-dried tomatoes, roughly chopped
• 6 olive oil
• 7 garlic powder
• 8 chives, finely chopped (for garnish)
• 9 lemon juice, freshly squeezed
• 10 salt and pepper, to taste

Directions

• 1 - Cook polenta according to the package directions and towards the end add cheddar cheese. Reduce heat and allow cheese to melt slowly then combine them together.
• 2 - In a skillet heat oil over medium heat, sautee onion until translucent then add sun-dried tomatoes allowing it to soften for 2-3 minutes.
• 3 Add shrimps to the skillet, cook until it is no longer pink.
• 4 - Season it generously with salt, pepper, garlic powder and stir everything together.
• 5 Remove from heat.
• 6 - In a plate, put polenta then top it with sun-dried tomatoes & shrimp.
• 7 Drizzle lemon juice.
• 8 Garnish with chives and serve it warm.