Just looking at the pictures of this meal makes me drool. I licked the plate clean!! I love shrimp, cheese, and polenta, so this was a fun recipe to create and especially to eat.
When Austin and I were dating long-distance, almost every time Austin came to visit, we ate a meal similar to these– the original recipe came from my natural gas company’s calendar, so this ricotta shrimp over polenta is definitely an improvement. It still brings back all the same memories of us seeing each other just once a month and sharing a meal.
- 8 oz polenta/cornmeal
- 3 1/2 cups water
- 1 lb uncooked, frozen shrimp
- 16 oz can crushed tomatoes
- 8 oz ricotta cheese, part-skim
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbs freeze-dried basil (and more for garnish)
- 1 tsp salt
- 1 tsp pepper
- 1 tbs crushed red pepper
- 1 tbs olive oil
- Prep time: 5-10 min
- Cook time: 15-20 min
- Servings: 4-5
- Difficulty: easy
Boil 3 1/2 cups water. Add polenta and remove from stove. Stir until thick.
Meanwhile, in a large saucepan, add olive oil and coat pan over medium-high heat. Add garlic, onions, and shrimp. When shrimp begins to turn pink, stir in ricotta cheese, crushed tomatoes, basil, salt, pepper, and crushed red pepper. Cook until hot.
Serve polenta and shrimp mixture side by side. Garnish with more basil. Enjoy!