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Creamy polenta, shrimp and vegetable bowls
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Creamy Polenta, Shrimp, and Vegetable Bowls

A simple, delicious meal in a bowl!
Course Main Course
Cuisine American
Keyword highprotein, polentabowl, shrimpbowl
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 378kcal

Ingredients

  • 3 cups water
  • 2 tablespoons olive oil
  • 1 medium onion, chopped into 1/2-inch pieces
  • 2 large red bell peppers, chopped into 1-inch pieces
  • 6 cloves garlic
  • 5 cups baby spinach, stems removed
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 cup whole grain cornmeal
  • 1/2 teaspoon salt
  • 1/2 cup 1% low fat milk
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter
  • 16 ounces raw shrimp, peeled and deveined, tails removed
  • fresh chopped chives for garnish (optional)

Instructions

  • 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.

Notes

Per serving: 378 calories, 16 grams fat (6 grams saturated fat), 210 milligrams cholesterol, 618 milligrams sodium, 30 grams carbohydrate, 4 grams fiber, 31 grams protein, 653 milligrams potassium, 208 milligrams calciumĀ