Turn leftover polenta and roasted poblano into a tasty dish for two with this simple recipe.
On most Fridays, I spend the entire day cooking dishes that I can share with friends. But on most nights, it’s just dinner for two. For years I had the most difficult time downsizing my portions when I would prepare a meal. I came from a family of 10, so I would cook for 10! I think I finally figured it out after 27 years, LOL! During the week I work on cooking assignments, so by the time Friday comes around, I have bits and pieces of leftovers in my refrigerator. I have become quite creative, I have to say, when it comes to reinventing a new dish out of leftovers. Nothing goes to waste! Leftover polenta and roasted poblanos became this tasty dinner for two.
In a bowl, add the shrimp. Season with 1/3 teaspoon salt, 1/3 teaspoon cumin, 1/3 teaspoon pepper, juice of 1/2 a lime and 2 tablespoons of olive oil. Stir well, cover and set aside. Add the tomatillos to the blender and blend until smooth, set aside.
You will need 1 small skillet and 1 large skillet. In the small skillet, add 2 tablespoons of olive oil, preheat to medium heat for 3 minutes. Add the polenta cakes and cook until browned and crispy, turning as needed.
In the large skillet, add 1 tablespoon olive oil and preheat to medium heat for a few minutes. Add the garlic and cook for 1 minute. Add in the poblanos, serrano, tomatillos, juice of 1/2 lime, pinch of salt and pepper. As soon as it comes to a boil, add in shrimp and cook just until shrimp turn pink. Garnish with fresh cilantro. Serve over polenta cakes. Yields 2 servings.
You can purchase pre-prepared polenta at most grocery stores.