4 Serves
45 Mins
Prepare the polenta according to the package instructions in a large pot. Once the polenta is cooked and creamy, stir in the cheddar cheese and white cheese until fully melted and incorporated, then keep warm.
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MexicanVitamin E
3 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
192 µg / 400 µgCalcium
527 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
116 mg / 420 mgPhosphorus
651 mg / 1,250 mgPotassium
982 mg / 4,700 mgSodium
1107 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
5 g / 28 gSugar
10 g / 50 gSaturated Fat
13 g / 20 gCholesterol
207 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
While the polenta cooks, heat the cooking oil in a skillet over medium heat. Add the diced onion and sauté until translucent, then stir in the sun-dried tomatoes and cook for 2-3 minutes until softened.
Add the shrimp to the skillet and cook until they turn opaque and pink. Season the mixture with salt, black pepper, and garlic powder, then remove from heat.
Divide the cheesy polenta among serving plates, top with the shrimp and sun-dried tomato mixture, drizzle with fresh lemon juice, and garnish with chopped chives.
22
g54
g58
g
Nigerian