Serves 4

16 oz of prepared Polenta

2 cups low sodium chicken broth

1 tsp minced garlic

½ tsp Italian seasoning

½ tsp salt

1 tbsp Dijon mustard

2 Tbsp Fresh lemon juice

½ oz. parmesan cheese

1 lb of uncooked, deveined colossal frozen or fresh shrimp

½ tsp black pepper

½ cup unsweetened almond milk

2 Tbsp chopped parsley

1 tsp olive oil

2 tbsp light margarine spread, I use Imperial 27% or I Cant’ Believe It’s Not Butter

For the Polenta: In a medium saucepan; add diced up polenta, olive oil and 1 cup chicken broth, on medium heat. It will start to soften, smash and whisk until it’s creamy. Remove from heat and cover. We’ll get back to it.

Defrost shrimp, peel off any shell, I left the tail tip on, add to a medium bowl. Mix all seasonings in a small dish. Mix lemon juice and minced garlic, drizzle over shrimp. Sprinkle with some seasoning, toss shrimp, sprinkle remaining seasoning.

Heat a large skillet with 1 tbsp of margarine and cook shrimp until opaque. Remove to a plate. To same skillet add remaining margarine, Dijon, parsley and chicken broth; bring to a boil. Add back shrimp, turn off heat and cover.

Now back to the polenta, place back on medium heat and whisk in milk and parmesan, heat until hot.

Serve with ½ cup of polenta and 3-4 shrimps. Drizzle 2-3 tablespoons of sauce over top.

This is the first time I've had polenta. It's a coarsely ground cornmeal. I thought it was delicious and family gave it