Shrimp and Polenta with Tomato Bruschetta

This must-try polenta is super easy and a great idea for a weeknight meal. Topped with shrimp and our signature Italian Tomato Bruschetta, this is one for the recipe box!

INGREDIENTS

• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 1 pound raw large shrimp, peeled and deveined
• 4 ounces pancetta, diced
• 1 (9.88-ounce) jar DeLallo Italian Tomato Bruschetta
• 2 teaspoons DeLallo Lemon Juice Slice
• 1 (17.6-ounce) DeLallo Heat & Serve Polenta
• 4 green onions, thinly sliced
• Zest of 1 lemon
• Salt and pepper to taste

DIRECTIONS

1. Heat oil in a large sauté pan. Add garlic and cook until fragrant, about 1 minute.
2. Add shrimp and pancetta. Cook until shrimp becomes pink, about 3-5 minutes, depending on their size. Add bruschetta and lemon juice and cook until warmed through, about 2 minutes.
3. Meanwhile, slice polenta into ½” rounds. Place in a microwave-safe bowl and add 1 tablespoon water. Heat polenta and water in microwave for 1 minute. Mix with a fork. Heat and stir until desired consistency.
4. Divide polenta on plates, top with shrimp and bruschetta mixture. Sprinkle with onions and lemon zest. Salt and pepper to taste.