Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil, plus

  2. 2 teaspoons for drizzling

  3. 4 cloves garlic, chopped

  4. 1/2 teaspoon crushed red pepper, or to taste

  5. 2 14-ounce cans no-salt-added diced tomatoes, drained

  6. 1/2 teaspoon dried oregano

  7. 1 pound peeled cooked shrimp, (31-35 per pound; thawed if frozen), tails removed if desired

  8. 6 cups thinly sliced escarole (about 1 small head; see Note) or spinach

  9. 1 16-ounce tube prepared plain polenta, sliced into 8 rounds

  10. 8 oil-cured olives, pitted and chopped

Instructions Jump to Ingredients ↑

  1. Preheat grill to high. Place 1 tablespoon oil and garlic in a large saucepan over medium heat. Cook, stirring, until the garlic is sizzling and fragrant, 1 to 2 minutes. Add crushed red pepper; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and oregano; bring to a boil. Reduce to a simmer and cook until juicy, about 3 minutes. Stir in shrimp and escarole; cook, stirring, until the escarole is wilted, about 2 minutes. Remove from the heat, cover and keep warm. Oil the grill rack (see Tip). Grill polenta slices until hot and slightly charred, 3 to 4 minutes per side. Divide the sauce among 4 shallow bowls or plates. Top with the polenta slices, sprinkle with olives (if using) and drizzle each serving with 1/2 teaspoon oil. Serve immediately.


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