P1010371

  • 1 tbsp. olive oil
  • 1 large onion, peeled and diced
  • 3-4 garlic cloves, minced
  • 1 large beefsteak tomato, or 2-3 smaller tomatoes, diced
  • 1/2 bunch swiss chard (3-4 leaves), chopped
  • 1/2 tsp. Sea salt
  • 1/2 tsp. each dried oregano and dried thyme
  • 1/2 pound shrimp, peeled and deveined
  • 1 tbsp. butter (optional)
  • Micro basil or 2-3 fresh basil leaves, chopped

Saute onion and garlic in olive oil, on medium heat for 2-3 minutes. Add diced tomatoes, oregano, thyme and sea salt, and cook 5-7 minutes. Add swiss chard, shrimp and butter (optional). cover and cook 3-4 minutes or until swiss chard is wilted and shrimp is bright pink. Toss in basil and adjust seasoning. Spoon shrimp, vegetables and liquid from the pan on top of polenta.

Polenta

  • 3 cups water, veggie stock or chicken stock
  • 1/2 tsp. sea salt
  • 1 cup fine ground organic polenta

Bring water and salt to a boil. Stir in polenta and bring back up to a boil. Lower heat to low and cook until polenta thickens, stirring frequently, 7-10 minutes.