Grilled Polenta with Shrimp & Escarole
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.)
1 starch, 1 1/2 vegetable, 4 lean meat, 1 fat