Dinner: Garlic Shrimp and Swiss Chard on Polenta

Recipe by Frank P. Melodia Creamy polenta gets topped with a quick shrimp and Swiss chard sauté for a quick, vitamin-rich dinner.

Ingredients

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

Instructions

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.

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