Weight Watchers Polenta Recipes

Weight Watchers Polenta Recipes

Mike Garten

It may look fancy, but this shrimp and polenta recipe is easy enough to make on a weeknight. Roasted shrimp with oregano, garlic, red peppers, capers and white wine are tossed with juicy Campari tomatoes and spinach and served over creamy polenta. Top it all off with a generous sprinkle of warmed feta cheese for a flavor-packed, quick meal to add to your family dinner rotation or enjoy with friends.

So, what exactly is polenta?

Polenta, which is popular in Northern Italy, is made from yellow cornmeal simmered in water or milk. It can be served as a hot, creamy porridge like in this recipe, or it can be made with less liquid and turned into a kind of loaf that can be baked or fried. You can buy regular polenta, which can take 30 to 40 minutes to make, or instant polenta for a faster, more weeknight-friendly option.

This has quickly become one of our favorite shrimp recipes because it switches things up from the classic pairing of shrimp with pasta. Serving shrimp with polenta instead is like the Italian version of the Southern staple shrimp and grits, which is made with white cornmeal rather than yellow. Plus—polenta is naturally grain-free so this is a perfect gluten-free dinner.

Cal/Serv: 435

Yields: 4 servings

Total Time: 0 hours 25 mins

1 lb.

extra-large shrimp, peeled and deveined

2 tbsp.

olive oil

1/2 tsp.

dried oregano

Kosher salt and pepper

4

cloves garlic, chopped

6 oz.

roasted red peppers, drained and cut into 1-in. pieces

6

small sweet red peppers (such as Peppadew), drained and chopped

1 tbsp.

capers, drained

2 tbsp.

dry white wine

4 oz.

feta cheese

8 oz.

Campari tomatoes, quartered

1 c.

instant polenta

3 c.

baby spinach

Chopped parsley, for serving

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1. Heat oven to 425°F. In a 1 1/2- to 2-quart baking dish, toss shrimp with oil, then oregano and 1/4 teaspoon each salt and pepper. Toss with garlic, roasted and sweet peppers, capers and wine.
2. Nestle feta into 1 corner and roast 6 minutes.
3. Gently fold in tomatoes, making sure to leave feta undisturbed, and continue roasting until shrimp are opaque throughout, 5 to 7 minutes more.
4. Meanwhile, cook polenta per package directions.
5. Remove shrimp from oven and fold in spinach just until beginning to wilt, still leaving feta undisturbed. Spoon shrimp mixture over polenta, then top with feta and parsley

NUTRITIONAL INFORMATION (per serving): About 435 calories, 13.5 g fat (5.5 g saturated), 31 g protein, 1,151 mg sodium, 44 g carbohydrates, 4 g fiber

Did you make this recipe? Comment below!

Samantha MacAvoy Samantha MacAvoy joined the Good Housekeeping food team in March 2020, where she writes about the latest tasty offerings from the Test Kitchen, must-try food trends, and top tips for home cooking success.

Kate Merker Kate Merker is the Chief Food Director and oversees the team that produces all the food content appearing in several of Hearst's top titles, including Good Housekeeping, Women's Health, Prevention, Woman's Day, and Country Living.

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Weight Watchers Polenta Recipes

Source: https://www.goodhousekeeping.com/food-recipes/easy/a37168813/shrimp-and-polenta-recipe/

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