2largered bell peppers, chopped into 1-inch pieces
5cupsbaby spinach, stems removed
1/2 teaspooncrushed red pepper flakes (optional)
1 cup whole grain cornmeal
1/2 cup 1% low fat milk
2 tablespoonsgrated Parmesan cheese
16 ounces raw shrimp, peeled and deveined, tails removed
fresh chopped chives for garnish (optional)
Place water in medium saucepan over high heat. Cover.
Add oil to large skillet. Heat oil over medium heat. When oil is hot, add the onion, red bell pepper, and garlic. Saute for about 5 minutes or until vegetables are tender.
Add the spinach and saute for another 3 minutes or until the spinach has just wilted. Add the crushed red pepper flakes and stir well. Remove from the heat.
When the water has boiled, slowly add the cornmeal, whisking constantly to prevent lumps. Add the salt. Turn the heat to low and simmer the cornmeal, stirring often, for 10 minutes. Add the milk, cheese, and butter and stir until the butter is melted and the polenta is creamy. Cover and set aside.
Return the skillet to the medium-high heat. Add the shrimp and cook until the shrimp is pink on both sides, about 5 minutes.
To serve, divide the polenta evenly between four bowls and top with the shrimp-vegetable mixture. Garnish with fresh chives, if desired.