Polenta Wedges with Shrimp and Spinach

So I decided I would save the last couple of dessert recipes for another time and post a healthy meal. This dish tastes healthy but in a good way. It is light but satisfying. Flavorful but not over powering. I also love polenta so this is a winner in my book. It is convenient to make a batch of soft polenta for dinner earlier in the week then refrigerate the extra to slice up and use with meals like this one.

Ingredients

Serves 4

• 1 tablespoon extra-virgin olive oil, plus 2 teaspoons for drizzling (or other flavorful oil of your choice)
• 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 chopped baby spinach or escarole
• 8 slices of prepared, chilled and firm polenta, sliced into 8 triangles (you can find prepared polenta in tubes at the store as well.)
• 8 olives, pitted and chopped (optional)

Directions

1. Heat broiler, with rack 5 inches from heat. Place a rimmed baking sheet in oven to heat, 5 minutes. Pat polenta wedges dry with a paper towel and lightly brush both sides with 1 1/2 teaspoons oil. Carefully place of polenta on the hot sheet and broil until golden brown.
2. While of polenta is browning, place 1 tablespoon oil and garlic in a large saucepan over medium heat. Cook, stirring, until the garlic is sizzling and fragrant, 1 to 2 minutes. Add crushed red pepper; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and oregano; bring to a boil. Reduce to a simmer and cook until juicy, about 3 minutes. Stir in shrimp and spinach; cook, stirring, until the spinach is wilted, about 2 minutes. Remove from the heat, cover and keep warm.
3. Divide the sauce among 4 shallow bowls or plates. Top with the polenta slices, sprinkle with olives (if using) and drizzle each serving with 1/2 teaspoon oil. Serve immediately.

Recipe adapted from Eating Well.com.