One of my favorite things to eat is polenta, and it’s such an easy thing to make. It also works great for mealprep, because it reheats well and lasts in the fridge for a long time. I decided to make this for my prep this week! Here are the simple ingredients:
- The ratio of this recipe is 1 cup firm polenta : 4 cups water. Adjust accordingly to the volume you are making.
- Salt to taste
- Butter or margarine (optional) approx 2 tablespoons per cup of polenta
- 12/ cup Bertolli garlic and basil tomato sauce
- Large shrimp
- Salt and pepper
- Make the polenta:
Boil the water on high heat and add a pinch of salt to taste per your own preferences. I use very little. Once the water is boiling, add in the polenta gradually, stirring with a wire whisk. Continue as the polenta starts to thicken.
Cook for approximately 30 minutes, stirring periodically to make sure the polenta does not stick to the bottom of the pot. When all of the water is absorbed and it’s a nice thick consistency, you can spoon onto a plate.
- Make the shrimp:
Boil about half a cup of the tomato sauce in a small saucepan. Meanwhile, boil the shrimp in a separate pot with a pinch of salt for about 2 minutes. Remove the shrimp from the pot and combine with the tomato sauce pot and boil it for about 2 more minutes. Remove from pot and spoon over your bed of polenta in step one. Season with pepper and your choice of herbs. Enjoy!