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Polenta Bruschetta with Shrimp and Spinach Pesto

Bev Cooks Recipe by

Polenta Bruschetta with Shrimp and Spinach Pesto

Now THIS is snacking.

(4 comments)
  • Prep Time 15 min
  • Total Time 10 min
  • Servings 10

Polenta Bruschetta with Shrimp and Spinach Pesto  

As prepared by Bev Cooks

You didn't think snack time could be so bedazzled like this, did you?


Snack time. You open a bag of chips. You spread some cheese on crackers. You stick a spoonful of peanut butter into your mouth. You pour a glass of wine. What? IT CAN BE A SNACK.

But let's take snack time to a new level. Let's up our own ante. Let's up it to the point where all the antes are high fiving, fist bumping and most definitely doing the twist and shout in pink glitter tutus. Let's get DRESSED FOR SUCCESS.

Or if you'd rather stay in yoga pants I'm totally fine with that too.

This polenta bruschetta snack rawt har is so perfect for a girlie happy hour, or if your big sister is visiting, or as a romantic starter to a date night, or even if you've been gardening all afternoon and you smell like mulch and haven't washed your hair in a month. It's cool. It's totally for everyone.

Let's snack!

Grab some shrimp, a tube of sun-dried tomato polenta (or your favorite flavor!), some fresh spinach, cherry tomatoes (that you'll slice up), cheese, garlic, pine nuts and oil. And salt and pepper.

Ingredients for Polenta Bruschetta with Shrimp and Spinach Pesto

First make your pesto. Toast the pine nuts in a small skillet or toaster oven. Toss the spinach, nuts, garlic, cheese, a pinch of salt and pepper into a small food processor, like sooo.

Pesto ingredients in blender

Pour the oil in and blitz blitz blitz until you have pesto. Taste it. Uh huh.

Pesto in blender

Season the shrimp with salt and pepper.

Shrimp on plate

Slice the polenta into little rounds and grill them (indoors or outdoors) until you get grill marks on both sides, about 7 minutes total. Remove from the grill and set aside.

Polenta on grill

Arrange the shrimp back on the grill and grill them until pink and grill-y and cooked through, about 3 minutes, flipping half way through.

Shrimp on grill

Spoon the pesto over each polenta round, followed by a single shrimpie and the sliced tomatoes all snuggled up behind the shrimp. And then you garnish with a single chive. Look at that!

Finished Polenta Bruschetta with Shrimp and Spinach Pesto

Make a double batch, perhaps?

Overhead view of Polenta Bruschetta with Shrimp and Spinach Pesto

Oh hi, snack time. I like you.



Bev wants you to know she does not own any pink glitter tutus. They're still on back order. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
See Recipe

Polenta Bruschetta with Shrimp and Spinach Pesto

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 Lightly season the shrimp with salt and pepper and set aside.
  • 2 In a small processor, combine the spinach, pine nuts, garlic, cheese, oil, salt and pepper. Pulse until smooth. Set aside.
  • 3 Heat 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 Add the shrimp to the grill and grill until cooked through and charred slightly on both sides. Remove from grill.
  • 5 Evenly spoon the spinach pesto over each polenta round. Place one shrimp on each round, along with 3 tomato slices.
  • 6 Garnish with chives and serve immediately.
See Post

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