Polenta Two Ways

Pescatarian Ingredients: ( no meat products)

1. 1/2 Tube of Polenta
2. 6 21-25 Count Shrimp
3. 4 Cloves of Garlic
4. 1 Cup Vegetarian Broth
5. 3 Tablespoons of Butter
6. 3 Ounces of Ricotta
7. 2 Teaspoons of Four Cheese Shredded Blend
8. 5 Ounces of Sun-dried Tomatoes
9. 1 16 Ounce Can of White Beans
10. 1/2 Cup of Light Cream
11. Red Pepper Flakes

Chicken Ingredients: ( cooked the same)

1. 1/2 Tube of Polenta
2. 4 Cloves of Garlic
3. 1 Cup Chicken Broth
4. 3 Tablespoons of Butter
5. 3 Ounces of Ricotta
6. 2 Teaspoons of Four Cheese Shredded Blend
7. 1/2 Cup of Light Cream
8. Red Pepper Flakes
9. Thyme and Lemon to Taste

Start by prepping the shrimp. Fallon likes me to remove the entire shell, she finds it easier and less messy this way. Most restaurants peel half the shrimp but leave the trails on, choice is up to you!

Slice the cloves of garlic, melt the butter in a pan and add the garlic, thyme and lemon. Sauté till garlic is golden brown, add in some red pepper flakes then add in your broth.

Make sure to stir polenta often. Once broth has been fully absorbed add in the white beans, sun-dried tomatoes and cream. Lastly add the shrimp and cheeses and cook on low heat until shrimp and cooked and no longer opaque.

Serve immediately.

xO Restaino’s Kitchen