Parmesan Polenta Two Ways {Garlic Herb Shrimp & Roasted Tomatoes, and Fried Eggs & Salsa}

When you’re pulled in twenty different directions, it’s hard to carve out time to cook, even when you enjoy it. Save yourself some time, effort, and a trip to the grocery store by making meals that can be repurposed a second time into something different all together. Polenta is a grain made from corn, similar to grits in texture but with a taste all its own. Its super inexpensive, easy to cook, and you can dress it up with all sorts of flavors and accompaniments. It also keeps well in the fridge for up to five days, making it the perfect foundation for meals all week long.

Below is my latest double-duty recipe for polenta. Feel free to tinker with the recipes depending on your taste and what you have on hand- they’re both very forgiving and flexible.

Polenta Two Ways

Parmesan Polenta with Garlic Herb Shrimp & Roasted Tomatoes

Serves 2, with leftover polenta for the next day recipe.


  • 2 cups polenta (the raw grain, not pre-cooked)
  • 2 cups chicken stock
  • 2 cups milk
  • 1 cup parmesan cheese
  • 16 shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • One 8 oz can oven-roasted tomatoes, drained
  • Chopped fresh herbs (try basil and parsley)
  • Salt and black pepper to taste


  • Heat the chicken stock in a large saucepan until boiling, then slowly whisk in the polenta, whisking constantly to prevent any lumps.
  • Add the milk to the polenta and whisk until smooth, then lower the heat to medium-low, and simmer, whisking occasionally for 8-10 minutes until the polenta is tender and no longer grainy to the taste. If necessary, add water ¼ cup at a time until the polenta is fully cooked.
  • Off the heat, whisk in the Parmesan cheese, then season to taste. If your polenta thickens too much as it sits, just whisk in a little milk or water to get it back to the right consistency again.
  • In a sauté pan, heat the olive oil over medium heat, then add the garlic and shrimp and sauté until the shrimp turn pink, 3-4 minutes depending on size.
  • Add the drained can of roasted tomatoes to the pan, and allow it to cook down with the shrimp for a minute or two.
  • Off the heat, add the fresh herbs to the shrimp, then season to taste.
  • Serve the shrimp over the polenta in a big bowl, topped with some more Parmesan cheese and herbs
  • *If you like goat cheese, you can substitute that for the Parmesan cheese for a more tangy flavor.

For the full post and second recipe (as shown in the photo below), see my article on Bachelor Kitchen.

*Photo Credit:

Leave a Reply