Cheddar Polenta with Sun dried Tomatoes Shrimp

Cheddar Polenta with Sun-dried Tomatoes & Shrimp

Cheddar Polenta with Sun-dried Tomatoes & Shrimp

45 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Weight Watchers:   7 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • about 1/3 - 18 oz precooked polenta tube
  • 1/2 cup cheddar cheese
  • 1/4 cup red onions, finely chopped
  • 12-14 large shrimp, shelled
  • 8 sun-dried tomatoes, roughly chopped
  • 1 tablespoon olive oil
  • 2 teaspoon garlic powder
  • chives, finely chopped (for garnish)
  • 1 lemon juice, freshly squeezed
  • salt and pepper, to taste
Instructions

- 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.

- 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.

Add shrimps to the skillet, cook until it is no longer pink.

- Season it generously with salt, pepper, garlic powder and stir everything together.

Remove from heat.

- In a plate, put polenta then top it with sun-dried tomatoes & shrimp.

Drizzle lemon juice.

Garnish with chives and serve it warm.

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