Shrimp Salad with Grilled Polenta

Shrimp Salad with Grilled Polenta

This meal was one of the most exciting creations I have done so far this year, simply because it was the first time I was able to incorporate some fresh produce from my garden into the recipe.  Anyone with a backyard garden knows how exciting the first harvest is, no matter how small.  Initially I thought this up as a quick meal for small family in order to use up some cooked frozen shrimp I had in the freezer.  But the day before, my husband mentioned that a friend and his family were coming over to help him do some building work, so I quickly had to rethink how to stretch the meal to feed a few more people.  I am sure this recipe would taste even better with grilled shrimp, fresh garden tomatoes and peppers, so I definitely plan to try it again later this summer, although by then some of my fresh lettuces may all have been harvested.  Regardless, this time around the fresh herbs, spicy arugula and bitter kale were in perfect balance with the sweet shrimp and grilled polenta.  I had never tried grilling polenta before but my instincts were right and it turned out amazing.  Our guests literally said "I am going to have to try this at home" so I know it was a hit.  And it was actually a perfect meal for entertaining because the shrimp salad can be made a few hours ahead of time and then all you have to worry about is grilling the polenta and tossing a salad. And it tasted like summer on a plate. What better way to start off the season than with a simple, elegant and healthy meal that honestly tastes better outside when shared with friends and family.  Happy Summer everyone!!!

Cilantro and Lime Dressed Salad with Polenta Croutons

Cilantro and Lime Dressed Salad
with Polenta Croutons

If you are like me, there are nights when you want a wonderfully delicious dinner, but don't want to slave away in the kitchen for hours.  This simple meal takes care of that by using store cooked chicken and bagged salad as the base for a healthy homemade meal you can serve up as your own.  Rotisserie chickens are a quick, convenient and inexpensive way to add quality protein to your diet without a lot of extra work.  I pulled apart the chicken earlier in the day and while the polenta was broiling in the oven, quickly reheated the chicken on the stove with some lemon juice, so that every bite tasted as if the chicken had been marinating for hours.  Obviously a simply dressed salad with fresh organic vegetables is a fantastic base for any nutritious meal, but sometimes you need a little more than vegetables and protein.  That is where the organic polenta comes in. A perfect, gluten free source of carbs, the polenta roasts up into crunchy and chewy croutons unlike any you have ever tasted before.  My son and my husband couldn't get enough of them and I cannot wait to try them again with all sorts of other dishes. So get cooking!

Creamy Breakfast Polenta

Creamy Breakfast Polenta
with over easy eggs and crispy fried ham

Usually when I think of a breakfast porridge, I think sweet, as in oatmeal with bananas and maple syrup.  But this meal is completely different, and since I know sugar is not good for you, it is a great alternative to a typical American breakfast. The flavor of the buttery polenta, combined with a runny fried egg and some crispy ham is ridiculously satisfying first thing in the morning.  Super high in protein, this meal will set you up with tons of energy for the day ahead.  And the best part?  The polenta cooks while you sleep!!

Taco Salad with Crispy Polenta

Taco Salad
with crispy polenta

This meal was a creative way to use left overs from Taco Night. Instead of just eating tacos again, (which my kids did since we had tons of left over veggie meat, cheese, tortillas and taco shells), my husband and I opted for something a little more inventive.  I had bought a roll of organic polenta at the store earlier in the week thinking I was going to serve it with some left over chili out of the freezer, but decided to use it with the left over taco fixings instead.  I hadn't cooked polenta in a really long time and was hoping to find a way to cook it in the oven so I could get it all done at once and not make a big mess on the stove top. The solution?  Broil it!

I sliced up the polenta into 1/2 inch slices, coated both sides with organic canola oil and broiled them for about 20 - 25 minutes (4 inches from the broiler, with the oven door open). I never turned them over, just rotated the pan once in the oven about halfway through and they were perfectly crispy and delicious.  I even had enough for left overs again and the polenta was just as good cold as it was straight from the oven.