Cheesy Polenta with Shrimp

Cheesy Polenta with Shrimp
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Calories 372 cals
Total Fat 15 g
Cholesterol 161 mg
Dietary Fiber 5 g
Sodium 1472 mg
Protein 26 g
Total Carbohydrate 34 g

Prep Time: 20 Minutes

Time to Table: 1 Hour

Serves: 4


  • 1 pound uncooked shrimp, cleaned
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 cup chopped onion
  • 1 cup chopped mushrooms
  • 1 cup chopped red and green bell peppers
  • 1 cup chopped asparagus
  • 1 cup chopped squash
  • 4 cups water
  • 1 cup polenta
  • 1/2 cup Daisy Cottage Cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup Daisy Sour Cream


Heat the oven to 425 degrees. Toss the shrimp with 1 tablespoon olive oil and ¼ teaspoon salt and ¼ teaspoon pepper in a large bowl. Place the shrimp on a plate and refrigerate until ready to cook. Toss the vegetables in the same bowl with the remaining olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Place on a large rimmed baking sheet. Bake for 30 to 35 minutes or until slightly charred and tender. Arrange the shrimp around the vegetables and continue baking for 5 to 8 minutes or until the shrimp turn pink. Meanwhile, whisk the water, polenta and ½ teaspoon salt together in a large saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to medium-low to low to maintain a gentle bubble. Cover and cook for 25 to 30 minutes or until the water is absorbed and the polenta is tender, stirring vigorously every few minutes to keep the bottom from sticking. Stir in the cottage cheese, Parmesan cheese, sour cream and ¼ teaspoon pepper into the polenta. Serve the polenta topped with the shrimp and vegetables. Tip: chopped cauliflower or broccoli may be substituted for other veggies.


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