Cheddar Polenta with Sun-dried Tomatoes & Shrimp
Ready in 45 minutes, for 2 servings
Gluten free
INGREDIENTS:
- cheddar cheese
- polenta
- cheese
1) - Cook polenta according to the package directions and towards the end add cheddar cheese. Reduce heat and allow cheese to melt slowly then combine them together.
INGREDIENTS:
- sun dried tomatoes
- onion
- cooking oil
EQUIPMENT:
- frying pan
2) - In a skillet heat oil over medium heat, sautee onion until translucent then add sun-dried tomatoes allowing it to soften for 2-3 minutes.
INGREDIENTS:
- shrimp
EQUIPMENT:
- frying pan
3) Add shrimps to the skillet, cook until it is no longer pink.
INGREDIENTS:
- garlic powder
- pepper
- salt
4) - Season it generously with salt, pepper, garlic powder and stir everything together.
5) Remove from heat.
INGREDIENTS:
- sun dried tomatoes
- polenta
- shrimp
6) - In a plate, put polenta then top it with sun-dried tomatoes & shrimp.
INGREDIENTS:
- lemon juice
7) Drizzle lemon juice.
INGREDIENTS:
- chives
8) Garnish with chives and serve it warm.