Seafood · ALWAYS FREE
Shrimp & tomato polenta bake
Soft yellow polenta supports a thick tomato layer and shrimp that cook during a short final bake.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 400°F (200°C). Bring water and milk to a gentle simmer in a large saucepan with 3 g salt. Whisk in cornmeal in a slow stream. Reduce heat and cook gently 30-40 minutes, stirring often, until tender rather than gritty; add small amounts of plain hot water only if needed to prevent drying before tender.
- Meanwhile heat olive oil in a skillet over medium heat. Cook onion 7-9 minutes, add garlic for 1 minute, then tomatoes and all juices, remaining 2 g salt and pepper. Simmer 10-12 minutes until thick enough that a spoon leaves a brief trail.
- Stir Parmesan into hot polenta and spread in an ungreased 9-by-13-inch (23-by-33 cm), 3-quart (2.8-liter) baking dish. Spoon tomato mixture over it. Arrange raw shrimp in a single layer, pressing them lightly into the warm sauce. Keep raw-shrimp utensils separate from serving utensils.
- Bake 12-18 minutes until shrimp are opaque and pearly, the thickest shrimp reach 145°F (63°C), and the center of the bake is 165°F (74°C). Rest 5 minutes, add basil and divide all layers into four portions. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 409 kcal
- Protein
- 34 g
- Total carbohydrate
- 45.6 g
- Total fat
- 10.2 g
- Total sugars
- 7 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Entire dish divided into four portions, each including polenta, tomato and shrimp. Contains shellfish and milk. Gluten-free tag requires suitable cornmeal, cheese and preparation without cross-contact; no bread included.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Gluten-Free: Complete ingredient review of Shrimp & tomato polenta bake: raw peeled deveined shrimp; dry medium-ground degermed enriched yellow cornmeal; water; whole milk; raw ripe tomatoes; onion; peeled garlic; olive oil; hard Parmesan cheese; fresh basil; fine salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
