Shrimp and Sausage with Polenta

Recipe from http://www.realsimple.com/food-recipes/browse-all-recipes/shrimp-with-polenta-00100000076771/index.html

Serves 4| Hands-On Time: 20m| Total Time: 20m

Ingredients

• 3  tablespoons  olive oil
• 1/2  pound  andouille sausage, sliced
• 1  pound  peeled and deveined medium shrimp
• 1  bell pepper, sliced
• kosher salt and black pepper
• 4  tablespoons  unsalted butter
• 1  cup  instant polenta (just use cornmeal)
• 1/2  teaspoon  chopped fresh oregano

Directions

1. Heat the oil in a large skillet over medium-high heat. Cook the sausage until browned, 3 to 4 minutes. Add the shrimp, bell pepper, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the shrimp are opaque, 3 to 4 minutes more. Add 2 tablespoons of the butter and cook until melted.
2. Meanwhile, in a medium saucepan, bring 3 cups of water to a boil. Whisk in the polenta and cook, whisking, until thickened, 3 to 4 minutes. Whisk in the remaining 2 tablespoons of butter, ½ teaspoon salt, and ⅛ teaspoon pepper. Serve with the shrimp mixture and sprinkle with the oregano.

By Sue Li , March, 2012

Creamed Polenta with White Beans and Spinach

Recipe and Image from http://www.makeandtakes.com/creamed-polenta-with-white-beans-and-spinach

Creamed Polenta with White Beans and Spinach

adapted from delightful delicacies
makes 4 servings

Ingredients:

For polenta:
4 cups water, plus more if necessary (can use 2 cups milk for part of the water)
1 cup instant polenta* (just use corn meal)
1/2 tsp. sea salt
1 Tbsp. butter, or olive oil
1/4 cup grated parmesan or romano cheese
2-4 Tbsp.  heavy cream

For white beans:
2 cups cooked (or canned) white beans, drained
1-2 tsp. extra virgin olive oil
1 small onion, diced
2 Tbsp. chopped black olives (about 8 large)
1 Tbsp. oil-packed sun-dried tomatoes, drained and chopped
1/2 tsp. fennel seeds (optional)
1/4 tsp. each: dried rosemary, thyme, basil, oregano
red pepper flakes, to taste
salt and pepper
2 cups baby spinach, roughly chopped (kale, chard, or collards)
Water

Heather's note: THIS NEEDS BACON! Crumble some on top and you'll be happy you did.

Instructions:

For polenta:
Bring the water (and any milk, if using) to a simmer in a 3 quart saucepan or pot. Add the salt and slowly whisk in the polenta. Cook on medium heat for about 10 minutes, or until it has thickened and starts coming away from the side. (If you like a thinner, soupier polenta, add more water or extra milk.)

Remove the pot from the heat. Stir in the butter, nutritional yeast or cheese, coconut or heavy cream, and taste. Add more salt if needed. Transfer to a bowl and keep warm until ready to serve.

For beans:
Heat the olive oil in a skillet and add the onion. Cook over medium heat for about 5-10 minutes, or until the onion starts to turn golden. Add the olives, sun-dried tomatoes, fennel seeds, and dried herbs. Continue cooking for a few minutes until onions are completely cooked and the flavors have melded. Add the beans and bring to a simmer. If the skillet is too dry, add a little water. Right before serving, remove the skillet from the heat and add the spinach. (You don’t want to overcook the spinach, just wilt it. If you’re using another heartier green, then cook for a few minutes until the greens are tender.)

To serve:
Spoon some of the polenta into a shallow bowl. Top with the beans and spinach. Serve hot.