Corn Polenta With Shrimp

corn-polenta-shrimp
Photo by Levi Brown
Corn Polenta With Shrimp 3.6 17 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 360 calories
    • Fat 9 g
    • Sat Fat 1.5 g
    • Cholesterol 110 mg
    • Sodium 840 mg
    • Protein 20 g
    • Carbohydrate 49 g
    • Sugar 4 g
    • Fiber 6 g
    • Iron 2 mg
    • Calcium 58 mg

Bring chicken broth to a simmer in a large pot over medium heat. Add polenta and whisk until creamy, 25 to 35 min. Stir in corn kernels.

Heat olive oil in a skillet over medium heat. Add onion, poblano pepper, and garlic and cook until soft, 8 to 10 min. Stir in shrimp and season with salt and pepper. Cook until shrimp are opaque, 5 to 6 min.

To serve, spoon the shrimp mixture over the polenta and season with hot sauce.

Ingredients

  1. Check 1 quart low-sodium chicken broth
  2. Check 1 cup polenta
  3. Check 1 cup fresh corn kernels
  4. Check 2 tablespoon olive oil
  5. Check 1 onion, chopped
  6. Check 1 poblano pepper, chopped
  7. Check 1 garlic clove, chopped
  8. Check 3/4 pound shrimp, peeled and deveined
  9. Check salt and black pepper
  10. Check hot sauce, for serving

Directions

  1. Bring chicken broth to a simmer in a large pot over medium heat. Add polenta and whisk until creamy, 25 to 35 min. Stir in corn kernels.
  2. Heat olive oil in a skillet over medium heat. Add onion, poblano pepper, and garlic and cook until soft, 8 to 10 min. Stir in shrimp and season with salt and pepper. Cook until shrimp are opaque, 5 to 6 min.
  3. To serve, spoon the shrimp mixture over the polenta and season with hot sauce.