Ingredients

• 2.5 cups chicken stock , or as needed, divided
• 0.75 cups fat-free half-and-half
• 1 cup polenta
• 2 tablespoons olive oil
• 2 plums tomatoes , diced
• 1 large red bell pepper , chopped
• 0.5 sweets onion , such as Vidalia®
• 2 cloves garlic , chopped
• 1 pinch dried oregano , or to taste
• 1 pinch dried thyme , or to taste
• 1 teaspoon ancho chile powder , or to taste
• 0.5 cups grated Parmesan cheese
• 12 ounces uncooked medium shrimp , peeled and deveined

Instructions

1. 1 Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
2. 2 Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
3. 3 Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.

Nutrition per serving