Polenta Bruschetta with Shrimp and Spinach Pesto
shrimp, peeled and deveined
cup toasted pine nuts
cup fresh parmesan cheese
cup extra-virgin olive oil
pinch coarse salt and freshly ground pepper
cherry tomatoes, sliced thinly
tube sun-dried polenta, cut into 10 rounds
chives, cut into 1-inch pieces, for garnish
Lightly season the shrimp with salt and pepper and set aside.
In a small processor, combine the spinach, pine nuts, garlic, cheese, oil, salt and pepper. Pulse until smooth. Set aside.
Heat an indoor or outdoor grill over medium high. Lightly coat with cooking spray or oil. Add the polenta rounds and grill until you have grill marks on both sides, about 7 minutes total. Remove and set aside.
Add the shrimp to the grill and grill until cooked through and charred slightly on both sides. Remove from grill.
Evenly spoon the spinach pesto over each polenta round. Place one shrimp on each round, along with 3 tomato slices. Garnish with chives and serve immediately.
More About This Recipe
- You didn't think snack time could be so bedazzled like this, did you?Snack time. You open a bag of chips. You spread some cheese on crackers. You stick a spoonful of peanut butter into your mouth. You pour a glass of wine. What? IT CAN BE A SNACK.But let's take snack time to a new level. Let's up our own ante. Let's up it to the point where all the antes are high fiving, fist bumping and most definitely doing the twist and shout in pink glitter tutus. Let's get DRESSED FOR SUCCESS.Or if you'd rather stay in yoga pants I'm totally fine with that too.This polenta bruschetta snack rawt har is so perfect for a girlie happy hour, or if your big sister is visiting, or as a romantic starter to a date night, or even if you've been gardening all afternoon and you smell like mulch and haven't washed your hair in a month. It's cool. It's totally for everyone.Make a double batch, perhaps? Snack time. I like you.