Submitted as part of the Women of the Grill Recipe Contest

Grilled Polenta Stacks

Submitted By:

Jennifer Rodriguez
Location: West Jordan, UT
Background: I’m a stay-at-home and I love to cook for my family. I spend my days thinking of new foodie ideas!
Recipe Name: Grilled Polenta Stacks
Background and Description: I think the grill excellent for more than just chicken and beef! This is an excellent seafood dish that will delight your tastebuds.
Ingredients: Shrimp, Polenta, and marinade
* 1 pound shrimp
* 1 16-ounce tube prepared plain polenta, sliced into 8 rounds
* 1/4 cup olive oil
* 1 tablespoon minced garlic
* 2 teaspoons lemon juice
* ½ teaspoon red pepper
* 1/4 teaspoon pepper
* 2 Tbsp Old Bay Seasoning

Wasabi mayo sauce
* 1/2 cup mayonnaise
* 2 tablespoons minced green onions
* 1 teaspoon wasabi paste
* ½ teaspoon grated ginger
* 1 teaspoon teriyaki sauce

Recipe Instructions: Mix olive oil, lemon juice, red pepper, pepper, and garlic.

Place marinade in large freezer bag.

Rinse and dry thawed shrimp.

Add to marinade and place bag in refrigerator until ready to grill.

Allow to chill for 2 hours in the refrigerator.

Rub Old Bay Seasoning on to polenta rounds.

Remove shrimp from marinade.

Lightly coat metal skewers with oil.

Place shrimp on skewers

Prepare a hot fire in a charcoal grill and lightly coat the grill rack with cooking spray (spray cooking spray on paper towels and rub grill – do not spray directly on to the grill).

Position the cooking rack 4 to 6 inches from the heat source.

Grill polenta slices until hot and slightly charred, 3 to 4 minutes per side and set aside.

Coat the grill again with cooking spray.

Add shrimp kebabs.

Cook for about 5 minutes or until shrimp turns pink and set aside.

When cool to the touch, coarsely chop.

In a small bowl mix mayo, green onions, wasabi paste, ginger, and teriyaki sauce.

On a platter, plate grilled polenta and top with wasabi mayo.

Carefully arrange chopped shrimp on mayo.


Recipe Summary: A yummy dish to make this summer!

Please rate this entry as a part of the Women of the Grill Recipe Contest