Roasted Shrimp and Broccoli on a bed of Creamy Polenta

This dish will be a huge hit for your family (of course, if they enjoy shrimp and broccoli) because not only is it easy and quick to prepare but it is also amazingly delicious! Roast your shrimp as Ina does, then roast your broccoli in the same pan (after a quick swipe with a paper towel to clean it) while you whip up some very tasty polenta. Yummy dinner is ready for everyone to enjoy!

 Roasted Shrimp and Broccoli with Creamy Polenta

2 pounds uncooked shrimp (21-25 count), skin and tails removed
2 - 3  heads broccoli, cut into bite size pieces
olive oil
kosher salt and pepper

How to Roast Shrimp:
Preheat oven to 400° Place shrimp on baking sheet and toss with 1-2T olive oil, sprinkle with salt and pepper. Bake for 8 minutes.

How to Roast Broccoli:  go here

Creamy Polenta
1 cup polenta (or yellow cornmeal)
4 1/2 cups water
2 tablespoons butter
1 teaspoon kosher salt
freshly ground pepper
3/4 cup freshly shredded Parmesan

Bring water to boil in medium saucepan. Add salt and whisk in polenta/corn meal. Lower heat to simmer and cook polenta, whisking often for 10-15 minutes to prevent it from sticking on the bottom of the pot, until thick. Add butter and cheese and more salt/pepper to taste.