Shrimp and polenta casserole
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
Number of Servings: 6
Ingredients
-
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
Directions
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.
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.