Ingredients
3 Cups water
1 1/2 C. yellow corn meal
2 T butter
3/4 C. Parm. cheese
Stuffing
1/2 C. sliced mushrooms
1/2 C. diced red pepper
1/2 pkg. frozen spinach, cooked and drained
Topping
3 cloves garlic
3 T. olive oil
1/2 sliced onion
4 plum tomaotes chopped
1 lb peeled, deveined shrimp
1/2 fresh rosmary
1/2 C. Wine
Preparation
Serves 4
Cook polena and add parm. cheese. Pour 1/2 of mixture into a greased 6 X 6 pan.
Saute mushrooms and red pepper until soft. Add drained spinach. Drain off any excess liquid. Press stuffing into layer of polenta in pan. Top with remaining polenta. Chill until firm, at least one hour.
Cut polenta into four squares. Remove each carefully and fry in a little olive oil until crisp and brown on each side.
Cook garlic and onions in olive oil until soft. Add tomatoes and wine and cook 10-15 min. Add shrimp and toss until pink. Stir in fresh rosmary.
Top each square of fried polenta with the shrimp mixture.
Garnish with fresh parsley.
