Saucy Shrimp over Polenta

This recipe is from Quick and Easy Recipes by Better Homes and Gardens.

Ingrediants:

18 fresh or frozen peeled and deveined, cooked shrimp, tails removed. (8 ounces)
1 16-ounce tube refreigerated cooked polenta, cut crosswise into 12 slices
1 tablespoon cooking oil
2 cups frozen whole kernal corn
1 1/3 cups chopped roma tomatoes (4 medium)
3 tablespoons balsalmic vinegar
1 teaspoon dried thyme, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt

Directions:

Thaw shrimp, if frozen. Rinder shrimp; pat dry with paper towels. Set aside. In a large skillet; cook polenta slices in hot oil for 5 - 8 minutes or until golden brown, turning once. Transfer to a serving platter; keep warm.

In the same skillet, combine corn, tomatoes, balsamic vinegar, thyme, cumin and salt. Cook and stir about 5 minutes or until heated through. Stir in shrimp. Cook and stir until heated through.

Using a slotted spoon, spoon shrimp mixture over polenta slices.

Makes 6 servings.

We tried this recipe for the first time recently. The cooked polenta doesn't have as much flavor as fresh polenta that I have had in restaurants, but we haven't tried to make our own from scratch yet.

Overall we felt that the flavors of this dish were decent. We give it a 3 out of 5.