PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Recipe by Frank P. Melodia Creamy polenta gets topped with a quick shrimp and Swiss chard sauté for a quick, vitamin-rich dinner.
2 c. water
1 c. milk
1 tsp. kosher salt
3 tbsp. extra-virgin olive oil
1 lb. extra-large shrimp
1 medium red onion
2 tsp. minced garlic
1 lb. rainbow-colored Swiss chard
1 can fire-roasted tomatoes
1 c. instant polenta
1 tbsp. unsalted butter
1/4 c. grated Parmesan cheese
Freshly ground pepper
Combine water, milk, and salt in a medium saucepan and slowly bring to a boil over medium-low heat.
Meanwhile, heat 2 Tbsp of the oil in a large, deep nonstick skillet over medium-high heat; add shrimp and red onion. Sauté 2 minutes; add garlic and continue to sauté 1 minute, just until shrimp turn opaque and onion is almost translucent. Remove mixture to a plate.
Add remaining 1 Tbsp oil to skillet and sauté chard stems over medium heat 2 minutes. Top with wet chard leaves; cover skillet with lid and cook 1 minute until leaves are wilted. Uncover; continue to sauté 2 minutes. Add tomatoes with their juice and simmer 4 minutes.
Bring water-milk mixture to a full boil; slowly whisk in polenta until smooth. Cook over medium-low heat 3 minutes, stirring until thick and creamy. Remove from heat; stir in butter and cheese.
Raise heat on chard mixture and add shrimp mixture. Cook 2 to 3 minutes longer, until shrimp are cooked through. Serve shrimp mixture on polenta; season with pepper to taste.
Serving Size: 0
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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