Grilled Polenta with Shrimp & Escarole

From EatingWell: October/November 2006 — Subscribe Now!

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.

READER'S COMMENT:

"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. "

Grilled Polenta with Shrimp & Escarole Recipe

Comments

Comment	Posted
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.	8 weeks 1 day ago