Polenta Bruschetta with Shrimp and Spinach Pesto

  • Prep 10 min
  • Total 15 min
  • Servings 10

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

Steps

  • 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. Garnish with chives and serve immediately.

No nutrition information available for this recipe
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