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Polenta Bruschetta with Shrimp and Spinach Pesto
Haven’t tried this yet. But look at this yumminess. It’s only a matter of time.
Grab some shrimp, a tube of sun-dried tomato polenta (or your favorite flavor!), some fresh spinach, cherry tomatoes (that you’ll slice up), cheese, garlic, pine nuts and oil. And salt and pepper.
First make your pesto. Toast the pine nuts in a small skillet or toaster oven. Toss the spinach, nuts, garlic, cheese, a pinch of salt and pepper into a small food processor, like sooo.
Pour the oil in and blitz blitz blitz until you have pesto. Taste it. Uh huh.
Season the shrimp with salt and pepper.
Slice the polenta into little rounds and grill them (indoors or outdoors) until you get grill marks on both sides, about 7 minutes total. Remove from the grill and set aside.
Arrange the shrimp back on the grill and grill them until pink and grill-y and cooked through, about 3 minutes, flipping half way through.
Spoon the pesto over each polenta round, followed by a single shrimpie and the sliced tomatoes all snuggled up behind the shrimp. And then you garnish with a single chive. Look at that!
Make a double batch, perhaps?
Oh hi, snack time. I like you.