Shrimp with vegetables over polenta is our version of shrimp and grits. John uses Bob’s Red Mill polenta and makes it in a ratio of six parts water to one part polenta. One half cup of polenta turns into quite a lot. He adds salt and a tablespoon of faux butter so these are pretty healthy grits. He also cooked the shrimp in a touch of olive oil and olive oil spray until they were brown and just cooked through.
I sautéed a quarter of a large onion and two cloves of garlic in some butter spray and salt and then added broccoli and zucchini to the pan with a quarter cup of water and two teaspoons of butter. By the time the water had mostly evaporated the vegetables were done and had a hint of butter. It is amazing how a little bit of butter really improves the taste.
Except for having to use three pans that increased clean-up, this was an easy prep and cook meal that was super filling, tasty, and easy to prepare.