Grilled Polenta with Shrimp & Escarole

Name: Grilled Polenta with Shrimp & Escarole
Ingredients: 1 tablespoon extra-virgin olive oil, plus 2 teaspoons for drizzling; 4 cloves garlic, chopped; 1/2 teaspoon crushed red pepper, or to taste; 2 14-ounce cans no-salt-added diced tomatoes, drained; 1/2 teaspoon dried oregano; 1 pound peeled cooked shrimp, (31-35 per pound; thawed if frozen), tails removed if desired; 6 cups thinly sliced escarole (about 1 small head; see Note) or spinach; 1 16-ounce tube prepared plain polenta, sliced into 8 rounds; 8 oil-cured olives, pitted and chopped (optional

Grilled Polenta with Shrimp & Escarole was pinched from <a href="http://www.diabeticconnect.com/diabetic-recipes/general/5089-grilled-polenta-with-shrimp-and-escarole" target="_blank">www.diabeticconnect.com.</a>

INGREDIENTS

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1 tablespoon extra-virgin olive oil, plus 2 teaspoons for drizzling

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4 cloves garlic, chopped

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1/2 teaspoon crushed red pepper, or to taste

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2 14-ounce cans no-salt-added diced tomatoes, drained

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1/2 teaspoon dried oregano

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1 pound peeled cooked shrimp, (31-35 per pound; thawed if frozen), tails removed if desired

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6 cups thinly sliced escarole (about 1 small head; see Note) or spinach

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1 16-ounce tube prepared plain polenta, sliced into 8 rounds

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8 oil-cured olives, pitted and chopped (optional

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