Grilled Polenta with Shrimp & Escarole

Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2006

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Recipe Summary

total:
35 mins
Servings:
4
Nutrition Profile:
Heart Healthy
Low-Calorie
Dairy-Free
Diabetic Appropriate
Gluten-Free
Low Sodium
High Blood Pressure
Healthy Aging
Healthy Immunity
Healthy Pregnancy
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat grill to high.

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  • 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.

  • Oil the grill rack (see Tip). Grill polenta slices until hot and slightly charred, 3 to 4 minutes per side.

  • 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

Note: Escarole (a member of the chicory family) is a leafy green with a sweet-bitter taste. It's tender when cooked and can be used in braises, soups or stews. Look for it near other greens in the produce section, but do not confuse it with curly endive. Escarole has large, relatively broad leaves resembling densely packed leaf lettuce (curly endive has tight and finely ruffled leaves).

Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

Serving Size: 2 slices polenta & 1 cup sauce
Per Serving:
230 calories; protein 19.2g 38% DV; carbohydrates 21.7g 7% DV; exchange other carbs 1.5; dietary fiber 5.4g 22% DV; sugars 4.2g; fat 7.7g 12% DV; saturated fat 1.1g 5% DV; cholesterol 142.9mg 48% DV; vitamin a iu 2800.5IU 56% DV; vitamin c 31mg 52% DV; folate 144.6mcg 36% DV; calcium 173.5mg 17% DV; iron 2.1mg 12% DV; magnesium 57.5mg 21% DV; potassium 760.8mg 21% DV; sodium 412.5mg 17% DV; thiamin 1.2mg 123% DV.
Exchanges:

1 starch, 1 1/2 vegetable, 4 lean meat, 1 fat

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
jordanhorowitz@verizon.net
Rating: 3 stars
11/12/2012
start with uncooked shrimp I used raw shrimp--seasoned them with salt pepper and paprika--and sauteed them quickly in the same pan I then used for the recipe. Doesn't take that much time and adds so much flavor over precooked shrimp. Delicious recipe. Read More
EatingWell User
Rating: 4 stars
10/30/2011
This is easy and good! I definitely recommend escarole if you can find it - nice texture and taste. I don't like oil cured olives and used regular pitted black olives instead. Read More
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