Mini polenta lasagnas with shrimp
This version I think is my favorite so far this week. I had a toll of polenta that needed used and perfect for week-nights because it cooks up pretty quickly.
The first night I use heated it up by pan frying with some garlic and onion seasoning and topping with some four cheese alfredo sauce (from a jar - Classico) and Italian 5-cheese blend. Yummy.
Second night, pan-fried with pesto seasoning and topped with some Tintern chive and shallot cheese (one of my favorite cheeses!). The cheese lost some of its sharpness once melted, but still tasty.
Third version was supposed to be last night, but I wasn't feeling it, so I let it wait until tonight. So delicious. And quick and easy.
Ingredients (for 4 minis)
4 shrimp - thawed, shelled, deveined
1/4 tsp. garlic & onion seasoning
1/4 tsp. EVOO
Pan fry shrimp in EVOO and seasoning while cooking your polenta. I cooked them a little longer at a lower temp. I didn't chop them up, but I would to make them easier to eat later. Time to be done about the same time as polenta.
8 slices polenta - @ 1/4" thick
1 tbsp. +\- EVOO
@ 1 tsp. marinara seasoning
Red sauce (optional, amount to your preference) ... I didn't have any thawed so did not use
4 tsp. +/- ricotta (I used whole milk ricotta)
4 tbsp. unpacked mozzarella or other Italian cheese (I used Kraft's Italian 5-cheese blend)
Brush both sides of polenta with EVOO and marinara seasoning.
In a skillet, pan fry polenta until heated through, about 2-3 minutes each side on electric range setting 7.
Once second side is heated, add red sauce if using on 4 of your polenta slices. Add 1 tsp. of ricotta and sprinkling of mozzarella that probably equals about 1 tbsp., loose.
Cover skillet to keep in the heat and get the cheeses nice and warm and melty.
Top with second slice of polenta and layer of sauce and cheese.
Cover again to melt.
Top with shrimp.
Enjoy!
The first night I use heated it up by pan frying with some garlic and onion seasoning and topping with some four cheese alfredo sauce (from a jar - Classico) and Italian 5-cheese blend. Yummy.
Second night, pan-fried with pesto seasoning and topped with some Tintern chive and shallot cheese (one of my favorite cheeses!). The cheese lost some of its sharpness once melted, but still tasty.
Third version was supposed to be last night, but I wasn't feeling it, so I let it wait until tonight. So delicious. And quick and easy.
Ingredients (for 4 minis)
4 shrimp - thawed, shelled, deveined
1/4 tsp. garlic & onion seasoning
1/4 tsp. EVOO
Pan fry shrimp in EVOO and seasoning while cooking your polenta. I cooked them a little longer at a lower temp. I didn't chop them up, but I would to make them easier to eat later. Time to be done about the same time as polenta.
8 slices polenta - @ 1/4" thick
1 tbsp. +\- EVOO
@ 1 tsp. marinara seasoning
Red sauce (optional, amount to your preference) ... I didn't have any thawed so did not use
4 tsp. +/- ricotta (I used whole milk ricotta)
4 tbsp. unpacked mozzarella or other Italian cheese (I used Kraft's Italian 5-cheese blend)
Brush both sides of polenta with EVOO and marinara seasoning.
In a skillet, pan fry polenta until heated through, about 2-3 minutes each side on electric range setting 7.
Once second side is heated, add red sauce if using on 4 of your polenta slices. Add 1 tsp. of ricotta and sprinkling of mozzarella that probably equals about 1 tbsp., loose.
Cover skillet to keep in the heat and get the cheeses nice and warm and melty.
Top with second slice of polenta and layer of sauce and cheese.
Cover again to melt.
Top with shrimp.
Enjoy!