Grilled Polenta with Shrimp & Escarole

Grilled Polenta with Shrimp & Escarole

Grilled polenta tops sweet shrimp tossed with a spicy tomato and escarole sauce for supper with panache. If sodium is a concern, make sure to use the “no-salt added” tomatoes we've called for and skip the optional oil-cured olives. Make it a Meal: Serve this dish with some crusty olive-studded bread, to soak up the sauce, and steamed green beans.

From EatingWell: October/November 2006
Yield: 4 servings, 2 slices polenta & 1 cup sauce each
Active Time: 35 minutes
Total Time: 35 minutes


  1. 1 tablespoon extra-virgin olive oil, plus 2 teaspoons for drizzling
  2. 4 cloves garlic, chopped
  3. 1/2 teaspoon crushed red pepper, or to taste
  4. 2 14-ounce cans no-salt-added diced tomatoes, drained
  5. 1/2 teaspoon dried oregano
  6. 1 pound peeled cooked shrimp, (31-35 per pound; thawed if frozen), tails removed if desired
  7. 6 cups thinly sliced escarole (about 1 small head; see Note) or spinach
  8. 1 16-ounce tube prepared plain polenta, sliced into 8 rounds
  9. 8 oil-cured olives, pitted and chopped (optional)


  1. Preheat grill to high.
  2. Place 1 tablespoon oil and garlic in a large saucepan over medium heat. Cook, stirring, until the garlic is sizzling and fragrant, 1 to 2 minutes. Add crushed red pepper; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and oregano; bring to a boil. Reduce to a simmer and cook until juicy, about 3 minutes. Stir in shrimp and escarole; cook, stirring, until the escarole is wilted, about 2 minutes. Remove from the heat, cover and keep warm.
  3. Oil the grill rack (see Tip). Grill polenta slices until hot and slightly charred, 3 to 4 minutes per side.
  4. Divide the sauce among 4 shallow bowls or plates. Top with the polenta slices, sprinkle with olives (if using) and drizzle each serving with 1/2 teaspoon oil. Serve immediately.

Tips & Notes


Nutrition Per Serving: 293 calories; 8 g fat (1 g sat, 5 g mono); 229 mg cholesterol; 20 g carbohydrates; 32 g protein; 4 g fiber; 634 mg sodium; 552 mg potassium.

Nutrition Bonus: Vitamin A (60% daily value), Vitamin C (60% dv), Folate (27% dv), Potassium (16% dv)

1 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 vegetable, 4 very lean meat, 1 fat