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.

Emily Nabors Hall
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

fiber 2.8g; 502 calories; sugars 6.5g; fat 22.5g; cholesterol 243.6mg; iron 2.3mg; sodium 1055.8mg; protein 36.4g; calcium 399.4mg; carbohydrates 37.9g.