Yogurt-Whipped Polenta with Shrimp, Crispy Kale and White Beans
This serves about 4 people.
- Yield: 4 servings
Ingredients
1.5 lbs. raw shrimp, peeled and deveined (this amount is flexible – make as much as you like, honestly)
5 cups baby kale (also give or take; I just fill a sheet pan and call it good)
Olive oil, for coating and drizzling
Salt and pepper, as needed
2 tsp garlic powder
1 box/bag instant polenta (they are often sold in 10-oz portions)
1 cup plain Greek yogurt
14.5-oz can white beans, rinsed and drained
1/3 cup pine nuts, lightly toasted over med heat in a dry skillet until golden
Paprika, for sprinkling (optional)
Instructions
- Preheat your oven to 350 degrees F.
- Put the shrimp on one baking sheet and the kale on another one. Drizzle olive oil over both the kale and the shrimp and season generously with salt, pepper, and some garlic powder (about 1 tsp garlic powder for each pan). Toss with your hands to coat everything. Roast both pans (shrimp and kale) for 10 to 12 minutes, or just until the shrimp have turned pink/opaque and have curled up into little “c’s.” The amount of time will vary, depending upon how large your shrimp are. The kale is very flexible, time-wise.
- Meanwhile, prepare the polenta according to package directions, being sure to liberally salt the water before adding the polenta. That’s really the best way to flavor the stuff. Turn off the heat when it’s finished and “whip” in the yogurt, using a whisk. Taste and season with a bit more salt and some pepper, as you see fit.
- To assemble, spread some whipped polenta on the bottom of your bowls/plates and top with some roasted shrimp, crispy kale, and some white beans. Drizzle/finish with some olive oil and a sprinkling of the toasted pine nuts and paprika, if desired.
Notes
Polenta will firm up as it sits, by nature. If you need to fluff it up again, simply add water to it a little bit at time, and re-whip it over low heat. The warmth and liquid will bring it back to life.