Yogurt-Whipped Polenta with Shrimp, Crispy Kale and White Beans

Today, I’m sharing an easy Yogurt-Whipped Polenta that epitomizes humble home cooking. The simplest recipes are so often the most rewarding, the most satisfying. That we can assemble the most basic, humblest hodge-podge of things together and, with our hands, transform them into a truly delicious, nourishing plate of food is a victory of the highest order. Simple home cooking has that power, doesn’t it? We’re just better for it in so many ways, and I love recipes like this one – this Yogurt-Whipped Polenta with Shrimp, Crispy Kale and White Beans – because they so easily usher in the type of pride that comes with great home cooking. It’s a simple kitchen dance …

… the kale and shrimp take their places on side-by-side trays, coated in healthy olive oil (by all accounts a nectar of the gods) and, sprinkled with just salt, cracked pepper, and garlic, they roast away in the awaiting oven, in tandem, taking the same amount of time to get to perfect. Up on top of the stove, the polenta cooks instantly and is made better by a simple addition of tangy, bright Greek yogurt. Whipped into oblivion, the combination is greater than the sum of its parts. The humble white bean comes in at the end, rounding out the plate of food just so.

But, Why use Garlic Powder?

There are two components of this recipe that might very well cause a few to scoff, to turn their heads away because they’re just so un-cool. GARLIC POWDER and CANNED BEANS. I mean, it’s cool to use fresh ingredients whenever and wherever possible, of course. But if I’m being totally honest and transparent with you, I absolutely LOVE garlic powder and manage to weave it into my cooking almost every day, in one way or another. I buy it in bulk and always appreciate the toasty, savory flavor it lends to anything upon which you choose to sprinkle it. Fresh garlic has a punch, a heat, that is one of the best flavors on this earth, but I find that when I’m feeling lazy and frankly don’t care to get my hands all garlicky, I will reach for my garlic powder and it always gets it done. It is, in fact, more intense than fresh.

Garlic powder is efficient – a little goes a long way – so it will last you a while. I often use it in tandem with fresh garlic, to really double-down on that flavor. It does have a toastier note to it, that fresh doesn’t quite have, and I find it really nice when paired together.

And on the beans front – I love fresh, yes I do. Texturally they’re tops. But the time it takes to overnight-soak and then cook them always strikes me as almost silly. Canned beans are the perfect Kitchen Little pantry staple and always satisfy just fine. So, that’s what we’re using in today’s recipe and we’re doing little more than drizzling them with some fruity olive oil and some salt and pepper. Easy. Because there’s no reason not to be.

So anyway, I’m just here, showing up for garlic powder and canned beans in a way that I feel scores some serious uncool points, but alas, it’s my truth. I cook with them a lot and in recipes like this Yogurt-Whipped Polenta with Shrimp, Crispy Kale and White Beans, they work perfectly every time.

Here is a ready-made pin for you! Simply save it under “easy dinners” or “healthy recipes to try” and you’ll be all set when the craving strikes. 

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