That is, until I came across this recipe from Marcus Samuelsson that had the juicy addition of tomatoes in place of the more traditional filler of grated cheese. The polenta took on an beautiful orange hue and the tomatoes, wine and spices lent such flavor and body. The shrimp and garlic-infused sauce enhanced the velvety texture.
Categories: Comida Latina, Dairy Free, Dinner, healthy, Recipes, seafood, summer, tomatoes
Grits and polenta and all the creamy iterations of corn have a soft spot in my heart. A steaming bowl of either is deeply satisfying, and typically up there with other cheesy food items that are banned from my dinner table.