Here's a recipe from RedBook's collection of easy meals. This recipe for Turkey meatloaves puts a different spin on any type of meat loaf that I've ever seen.
Creamy polenta gets topped with a quick shrimp and Swiss chard sauté for a quick, vitamin-rich dinner.
Prep Time: 20 min
Cook Time: 18 min
- 2 cup(s) water
- 1 cup(s) milk
- 1 teaspoon(s) kosher salt
- 3 tablespoon(s) extra-virgin olive oil
- 1 pound(s) extra-large shrimp, peeled, deveined, with shell tails intact
- 1 medium red onion, halved, cut into thin strips
- 2 teaspoon(s) minced garlic
- 1 pound(s) rainbow-colored Swiss chard, stems cut into 2-inch strips, leaves torn into large pieces and rinsed
- 1 can(s) (14 1/2-oz) fire-roasted tomatoes, undrained
- 1 cup(s) instant polenta
- 1 tablespoon(s) unsalted butter
- 1/4 cup(s) grated Parmesan cheese
- Freshly ground pepper
- 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.