Shrimp in Tomato-Olive-Caper Sauce with Polenta — Eat This Not That

Name: Shrimp in Tomato-Olive-Caper Sauce with Polenta — Eat This Not That
Ingredients: Olive oil; 2 teaspoons Yellow onion; finely chopped Red pepper flakes Dry white wine; 2⁄3 cup (5 fl oz/160 ml) Tomatoes; 1 can (14.28 oz/440 g); preferably San Marzano Jumbo shrimp; 10–12 oz (315–390 g); peeled and deveined; tails intact Kosher salt and freshly ground black pepper Kalamata olives; 1⁄4 cup (11⁄4 oz/40 g) pitted; quartered lengthwise Capers; 1 tablespoon; drained Fresh thyme; 2 teaspoons minced Creamy Weeknight Polenta (included here); using thyme (omit the cheese) Creamy Weeknight Polenta: Gluten-free medium-grind cornmeal (I like Bob's Red Mill); 1⁄2 cup (2.5 oz/80 g) Olive oil; 1 tablespoon Kosher salt and freshly ground pepper Parmesan or pecorino romano cheese; 2–4 tablespoons freshly grated (optional) Fresh herbs; 1 tablespoon chopped

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Snag a gluten-free cornmeal to make this shrimp in polenta, a flavorful weeknight dinner you can throw together in less than 30 minutes.

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Ingredients

Olive oil
2 teaspoons Yellow onion
finely chopped Red pepper flakes Dry white wine
2⁄3 cup (5 fl oz/160 ml) Tomatoes
1 can (14.28 oz/440 g)
preferably San Marzano Jumbo shrimp
10–12 oz (315–390 g)
peeled and deveined
tails intact Kosher salt and freshly ground black pepper Kalamata olives
1⁄4 cup (11⁄4 oz/40 g) pitted
quartered lengthwise Capers
1 tablespoon
drained Fresh thyme
2 teaspoons minced Creamy Weeknight Polenta (included here)
using thyme (omit the cheese) Creamy Weeknight Polenta: Gluten-free medium-grind cornmeal (I like Bob's Red Mill)
1⁄2 cup (2.5 oz/80 g) Olive oil
1 tablespoon Kosher salt and freshly ground pepper Parmesan or pecorino romano cheese
2–4 tablespoons freshly grated (optional) Fresh herbs
1 tablespoon chopped