Shrimp and polenta casserole

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Shrimp and polenta casserole calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    4 cups vegatable broth
    1/2 teaspoon salt
    1 cup yellow corn meal
    1/2 cup reduced fat shredded sharp cheddar cheese
    4 oz goat cheese
    6 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.

TAGS:  Fish | Dinner | Fish Dinner |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.