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To prepare polenta: Preheat oven to 400°F. Slice off and discard the top quarter of the garlic head. Place remainder on a piece of foil, cut-side up; drizzle with 1 teaspoon olive oil and wrap in foil,. Bake until tender, 45 to 55 minutes. Cool slightly. Unwrap and squeeze out cloves; set aside. Discard skins.
In a medium saucepan, bring 4 cups water to a boil. Slowly whisk in cornmeal. Stir until it begins to thicken, about 1 minute. Reduce heat, cover and simmer for 5 minutes. Add roasted garlic and salt.
Meanwhile, prepare kale: Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Stir in kale; sauté for about 2 minutes. Add 1/2 cup water, reduce heat to medium-low, cover and cook until tender, about 15 minutes. Stir in salt and vinegar. Keep warm.
To prepare shrimp: Toss shrimp with olive oil and crushed red pepper. Spread on a large baking sheet; roast at 400°F for 8 to 10 minutes, or until pink, turning once. Serve with kale and polenta.