Mediterranean Shrimp and Polenta

A few months back we went to Olive Garden for dinner.  Very adventurous considering all the pasta and stringy, melted, ooey gooey cheese.  But OG does actually offer a gluten free menu and an allergen guide which makes ordering food there pretty easy.  Although finding something dairy free and gluten free is quite a bit harder.    Now, this recipe isn't an "exact replica" of the Polenta Shrimp alla Greca from OG, it's a bit lighter but hits all the right spots.

Aside from the recipe, this is the last Friday of Christmas break.  Come Tuesday I will be celebrating my last "first day of school" forever, or for at least a very long time.  It's hard to believe that this journey to JD is coming to an end.  I'm nervous and excited all at once.  I probably shouldn't get too excited until I submit my bar application....

Ingredients:

      Polenta

• 1/2 c. cornmeal
• 1 Tbsp extra virgin olive oil
• 1/2 tsp salt
• 1 tsp thyme
• 1 Tbsp butter

      Shrimp

• 1 Tbsp extra virgin olive oil
• 1 small sweet onion, chopped
• 1 tsp minced garlic
• 1 tsp red pepper flakes
• 3/4 c. chardonnay or other dry white wine
• 12 oz canned diced tomatoes
• 1 lb raw shrimp, peeled & deveined with tails-on
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 c. olives, quartered (I used marinated antipasto olives)
• 1 Tbsp capers
• 1 tsp thyme

Instructions:

1. For the polenta, add water, salt, and oil to a rolling boil over high heat.  Slowly add in cornmeal while mixing to avoid any lumps forming.  Bring mixture to a boil and stir frequently so avoid clumping.  Reduce heat to low and simmer, keep stirring until thickened.  Should be about 15-20 minutes.  
2. After the polenta has boiled... in a pan, warm the EVOO over med-high heat.  Add the onion, garlic, and red pepper flakes.  Cook until onion and garlic are tender.
3. Add in the wine and boil until the wine has reduced by about half.
4. Add in the diced tomatoes and bring the tomato/wine mix to a boil.
5. Place the shrimp in the pan and coat with the wine/tomato sauce.  Season with the salt and pepper.
6. Once the shrimp are pink and just about done, add in the olives, capers, and wine.
7. Continue to simmer until the shrimp are cooked all the way through.
8. Once polenta is done - mix in the thyme and butter.
9. Spread the polenta on a plate and spoon shrimp and sauce over polenta.  Garnish with a splash of EVOO if desired.