Polenta Bruschetta with Shrimp and Spinach Pesto

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Polenta Bruschetta with Shrimp and Spinach Pesto

BevCooksRecipe by BevCooks

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15 minutes

10 minutes

10 bruschettas

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    Ingredients

    • 10 shrimp, peeled and deveined
    • 2 cups spinach, chopped
    • 1/4 cup toasted pine nuts
    • 2 cloves garlic
    • 1/4 cup fresh parmesan cheese
    • 1/4 cup extra-virgin olive oil
    • 1 pinch coarse salt and freshly ground pepper
    • 10 cherry tomatoes, sliced thinly
    • 1 tube sun-dried polenta, cut into 10 rounds
    • 3 chives, cut into 1-inch pieces, for garnish

    Directions

    1. 1Lightly season the shrimp with salt and pepper and set aside.
    2. 2In a small processor, combine the spinach, pine nuts, garlic, cheese, oil, salt and pepper. Pulse until smooth. Set aside.
    3. 3Heat an indoor or outdoor grill over medium high. Lightly coat with cooking spray or oil. Add the polenta rounds and grill until you have grill marks on both sides, about 7 minutes total. Remove and set aside.
    4. 4Add the shrimp to the grill and grill until cooked through and charred slightly on both sides. Remove from grill.
    5. 5Evenly spoon the spinach pesto over each polenta round. Place one shrimp on each round, along with 3 tomato slices.
    6. 6Garnish with chives and serve immediately.

    Categories: Appetizers, Hot Appetizers, 30 Minutes Or Less, Grilling, Italian, Lower Calorie

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