Garlic Shrimp & Roasted Cabbage over Polenta

Tonight I wanted something easy yet tasty and looking in my fridge I have garlic, shrimp, left over roasted cabbage and polenta in the pantry. So ta-da! my dinner was born. I find that some of the best meals come from mixing left overs and I am glad to say I wasn't wrong today, the sweetness of the cabbage goes well with the bite of the garlic shrimp while the polenta provides a savory element.

Garlic Shrimp & Roasted Cabbage over Polenta: Serves 2

1/2C Corn Meal
2C Water
2tsp Butter
1/2tsp Salt
3/4lb Shrimp - Peeled & De-veined
2tsp Olive Oil
3 Garlic Cloves - Minced
1/4 Head of Roasted Cabbage
Salt & Pepper

In a sauce pot put water, butter and salt and bring to a boil, once boiling, whisk in cornmeal and turn heat down to a simmer. Cook until all water has absorbed into the corn meal - the polenta should be really thick at this point, so much so that when you stir the polenta it doesn't immediately fall back into place. Pour into 2 bowls and let it firm up on the counter while you prepare the rest of the meal.

In a large saute pan on medium heat toss in the roasted cabbage (cut into bite size pieces if you haven't already) and heat through. Remove to a bowl and in the same pan add olive oil and garlic and let it cook for 30-40 seconds until you can smell the garlic. Add the shrimp with salt and pepper and cook in a single layer until the shrimp is no longer translucent. Add the cabbage back to the pan and toss to incorporate.

Split the Shrimp & Cabbage over the Polenta and dig in!

TIP: For an extra layer of texture you could also turn the polenta out onto a frying pan and let it crisp up like a piece of toast before topping with the shrimp & cabbage. If you want to do that you need to let the polenta cool in the bowls first so it firms up and becomes one solid piece that you can handle with a spatula - so make sure to leave time for it to cool down before you start making the shrimp.

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WW: 10 Points Plus / serving