Baked Polenta & Yam with Zucchini Pasta, Pesto and Shrimp Recipe

This is a quick and easy dinner we've been making for years. Put some ingredients in the oven and cook a couple things stove top for a few minutes and voila! Gluten-free, dairy-free. Makes 2 - 3 servings.

Ingredients:

1 pkg Polenta (tube), sliced
2 med Yams, washed and sliced
2 med Zucchini, julienne sliced into spaghetti shape
24 raw, thawed shrimp (remove tails, shell, de-vein)
4-6 Tbsp Pesto (Basil, Olive Oil, Pine Nuts, Sea Salt, Lemon)
8-10 Kalamata Olives, halved
1 clove garlic, minced
Several Tbsp. Olive oil
Salt and Pepper to taste

Directions:

Preheat oven to 425 degrees.

Lightly coat glass baking dish with olive oil, lay polenta in dish and put on preheated top oven rack, cook for 30min - turn over about 15min in.

Drizzle baking sheet with olive oil and place yam slices on it, season with salt and pepper, place on bottom oven rack and bake for 25min, turn over about 15min in.

As polenta and yam are close to being finished:

Place 1 tsp oil in pan on medium heat with shrimp, season with salt and pepper (opt), cook until pink on both sides - only a few minutes on each side (do not overcook).

In 2nd pan place 1 tsp olive oil and garlic over medium heat, let cook for 1-2min., then put in julienne sliced zucchini. Stir gently for 3min then add in 2 Tbsp. pesto, stir for 1 more min then remove from heat.

Dish polenta onto plate, place small dollup of pesto on each slice, add yam, dish up zucchini spaghetti and top with Kalamata olives (and more pesto if you like), serve shrimp on plate. Enjoy!

Baked Polenta & Yam with Zucchini Pasta, Pesto and Shrimp

By Vibrant Wellness