Shrimp and polenta casserole
- Number of Servings: 6
Ingredients
4 cups vegatable broth1/2 teaspoon salt 1 cup yellow corn meal1/2 cup reduced fat shredded sharp cheddar cheese4 oz goat cheese6 green onions, chopped 1 green bell pepper, chopped 1 clove garlic, minced 1 lb fresh small shrimp, peeled and cooked 1 (10 ounce) can diced tomatoes and green chilies, drained 1/4 teaspoon salt 1/4 teaspoon pepper
Bring 4 cups broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in cornmeal.
Cover, reduce heat, and simmer 20 minutes.
Meanwhile, saute shrimp until just cooked through and chop into bite-size pieces.
Stir together polenta and goat cheese.
Spray a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
Stir together green onion mixture, polenta mixture, shrimp, and next 3 ingredients.
Pour into a lightly greased 2-quart baking dish.
Sprinkle top with shredded Cheddar cheese.
Bake at 350° for 30 to 45 minutes.
Serving Size: Makes 6 servings
Cover, reduce heat, and simmer 20 minutes.
Meanwhile, saute shrimp until just cooked through and chop into bite-size pieces.
Stir together polenta and goat cheese.
Spray a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
Stir together green onion mixture, polenta mixture, shrimp, and next 3 ingredients.
Pour into a lightly greased 2-quart baking dish.
Sprinkle top with shredded Cheddar cheese.
Bake at 350° for 30 to 45 minutes.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 250.4
- Total Fat: 8.1 g
- Cholesterol: 130.2 mg
- Sodium: 981.9 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 2.5 g
- Protein: 23.5 g
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