Polenta with Roasted Beets, Broccoli & Spiced Shrimp

Name: Polenta with Roasted Beets, Broccoli & Spiced Shrimp
Prep time: 30 min
Total time: 50 min
Yield: 4 bowls
Ingredients: 1 cup Fogato polenta; 4 tsp Fogato chicken bouillon; 1 lb, peeled Shrimp; 2, roasted and cut in wedges Fogato roasted beets; 1 head, florets Broccoli; 1 Lemon; 3 cloves, grated Garlic; ½ tsp Cumin; ½ tsp Coriander; 1 tsp Sumac; 3 tbsp Olive oil; to taste Salt; ½ cup Fogato chimichurri; 1 tbsp Fogato pomegranate molasses

Chimichurri and pomegranate molasses on top; 24-hour tofu works instead of shrimp.

Ingredients

1 cup Fogato polenta
4 tsp Fogato chicken bouillon
1 lb, peeled Shrimp
2, roasted and cut in wedges Fogato roasted beets
1 head, florets Broccoli
1 Lemon
3 cloves, grated Garlic
½ tsp Cumin
½ tsp Coriander
1 tsp Sumac
3 tbsp Olive oil
to taste Salt
½ cup Fogato chimichurri
1 tbsp Fogato pomegranate molasses

Steps

Cook the polenta in 4 cups water with the bouillon, stirring, until creamy.
Roast the broccoli with oil and salt at 425°F until charred.
Toss the shrimp with lemon zest, garlic, cumin, coriander, sumac, oil and salt and sear until just pink.
Spoon polenta into bowls, top with beets, broccoli and shrimp.
Finish with chimichurri, pomegranate molasses and lemon juice.

Shrimp is done as soon as it turns opaque and curls; it keeps 2 days, so make the tofu version for later in the week.

More recipes from Mise by Fogato