Put some south in yo mouth!! This dish was delicious, and was easy to make.
Ingredients/Process: To cook the polenta, heat up 5 cups of liquid (I like half vege broth and half water), slowly add polenta into liquid and stir until you achieve a thick consistency. Lastly, add shaved cheese (I like a good slab of Wisconsin cheddar). For the red pepper topping, try to use Jimmy Nardello Italian peppers (they are less watery than regular red peppers, which allows them to sear nicely. Also throw in two Fresno peppers for a little heat. Sear with canola oil, garlic cloves, and thyme. Marinade the shrimp in a mixture of green onion, oregano, smoked paprika, a little lime juice, black pepper, garlic powder, onion powder, teaspoon of canola oil, and salt. Sear in a hot pan with two tablespoons of butter. Squeeze another lime slice over shrimp, then pull them out of the pan onto a dish with polenta. In the omelete pan, you should have a sauce leftover from sauteing the shrimp. Mix the red peppers in with this. Deglaze the pan with some Pinot Grigio.
The Looseleaf Cookbook 