By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
512 cal · 30 min
Polenta Bake with Shrimp
Recipe GLPRb4cc89527c1dad
Rate this recipe
Average rating: 4.5 (1)
A creamy polenta base topped with succulent shrimp, cherry tomatoes, and Parmesan cheese, baked until golden. This elegant yet simple Italian-inspired dish comes together in just 30 minutes for an impressive seafood main course.
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Ingredients
2 cup whole milk
2 cup water
1 cup polenta
3 oz grated Parmesan cheese
½ tsp black pepper
2 oz unsalted butter, melted
1 tsp kosher salt
1 lb large shrimp, peeled and deveined
1 cup cherry tomatoes, halved
½ tsp paprika
2 tbsp sliced scallions
Directions
Preheat the oven to 400°F. Combine the milk and water in a large pot and bring to a boil over medium-high heat.
Slowly whisk in the polenta, stirring constantly to avoid lumps. Reduce heat to medium-low and continue stirring frequently for 10-12 minutes until the polenta thickens and pulls away from the sides of the pot.
Remove from heat and stir in 1.5 ounces of the melted butter, the grated Parmesan cheese, ½ teaspoon of the kosher salt, and black pepper until well combined.
Spread the creamy polenta into a greased 9-by-13-inch baking dish, smoothing the top.
In a bowl, toss the shrimp with the remaining ½ ounce of melted butter, remaining ½ teaspoon of kosher salt, paprika, and halved cherry tomatoes.
Arrange the shrimp and tomato mixture evenly over the polenta, then transfer to the oven.
Bake for 8-10 minutes until the shrimp are opaque and have reached an internal temperature of 145°F, and the edges of the polenta are slightly golden.
Remove from the oven and garnish with sliced scallions before serving.
Comments
Polenta Bake with Shrimp rides on ingredients that Charlotte can source easily and cheaply: Harris Teeter, Food Lion, Kroger, and Walmart all stock shrimp, polenta, and produce at competitive prices, with no forced detours. The stated 30 minutes undersells reality—you need roughly 20 minutes to bring polenta to a creamy finish while simultaneously prepping shrimp and tomatoes, so budget 35 to 40 minutes for a weeknight without rushing. Cost per serving lands around $4 to $5, driven mainly by shrimp; polenta and dairy are negligible. This is a quick-weeknight win with no leftovers (baked polenta hardens on cooling), so it suits families eating together the same night, not meal prep, and the technique is forgiving—constant stirring helps but isn't fussy.
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