Polenta Bake With Shrimp

This Southern-inspired single skillet dinner is warming and hearty—like comfort food all grown up. It’s simple and quick enough for a weeknight, and the whole family will be grateful. Whole milk and Parmesan cheese give the polenta an extra dose of creaminess, and plenty of large tail-on shrimp get tossed in paprika and butter for layers of decadent flavor. For maximum charring with minimal hands-on work, the shrimp and cherry tomatoes are broiled before being added to the skillet. Before serving, the dish gets a smattering of fresh scallions for crunch and a bright green pop of color. Get your skillet (and forks) ready.

polenta-bake-shrimp
Photo by Greg DuPree
Polenta Bake With Shrimp 3.3 29 5 1
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  • Makes 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 501.96 calories
    • Fat 22.53 g
    • Cholesterol 243.59 mg
    • Sodium 1055.79 mg
    • Protein 36.43 g
    • Carbohydrate 37.89 g
    • Sugar 6.48 g
    • Fiber 2.75 g
    • Iron 2.31 mg
    • Calcium 399.39 mg
This Southern-inspired single skillet dinner is warming and hearty—like comfort food all grown up. It’s simple and quick enough for a weeknight, and the whole family will be grateful. Whole milk and Parmesan cheese give the polenta an extra dose of creaminess, and plenty of large tail-on shrimp get tossed in paprika and butter for layers of decadent flavor. For maximum charring with minimal hands-on work, the shrimp and cherry tomatoes are broiled before being added to the skillet. Before serving, the dish gets a smattering of fresh scallions for crunch and a bright green pop of color. Get your skillet (and forks) ready.

Ingredients

  1. Check 2 cups whole milk
  2. Check 2 cups water
  3. Check 1 cup polenta
  4. Check 3 ounces Parmesan cheese,
 grated (about ¾ cup)
  5. Check ½ teaspoon black pepper
  6. Check 2 ounces (¼ cup) melted unsalted butter, divided
  7. Check 1 teaspoon kosher salt, divided
  8. Check 1 pound peeled and deveined large raw shrimp
  9. Check 1 cup halved cherry tomatoes (about 5 oz.)
  10. Check ½ teaspoon paprika
  11. Check 2 tablespoons sliced scallions

Directions

  1. Preheat broiler with oven 
rack 6 inches from heat. 
Bring the milk and water to 
a simmer in a 12-inch ovenproof nonstick skillet. Reduce heat to medium; whisk in the polenta and cook, whisking occasionally, until thick and creamy, about 15 minutes. 
Stir in the Parmesan, pepper, 
3 tablespoons of the melted butter, and ½ teaspoon of 
 the salt.
  2. Toss together the shrimp, tomatoes, paprika, and 
the remaining butter and 
salt. Arrange in an even 
layer over the polenta. Broil until the shrimp are cooked 
through and just beginning 
to brown, 3 to 4 minutes. 
Top with the scallions.