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.

Garlic Shrimp and Swiss Chard on Polenta

From Redbook

Creamy polenta gets topped with a quick shrimp and Swiss chard sauté for a quick, vitamin-rich dinner.

By Frank P. Melodia

Prep Time: 20 min

Cook Time: 18 min

Ingredients

• 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

Directions

1. Combine water, milk, and salt in a medium saucepan and slowly bring to a boil over medium-low heat.
2. 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.
3. 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.
4. 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.
5. 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.