roasted red pepper polenta with blackened shrimp and veggies

Happy Spring!!

It doesn't entirely feel like Spring here in Atl. Some days it does, some days it doesn't. Some days it's 65 degrees, some days it's 40. Most days I have to put on a sweater in the morning and by 5pm I'm sweating to death. I don't know about youuuuu but I am ready for full time warmth. (Not hot though. Like, 75 all the time would be great). 

The slightest hint of warm weather makes me want to sit around and enjoy cold drinks on patios, blast country music with my sunroof open and windows down (yes I occasionally enjoy country music leave me alone), and enjoy all the summer foods. Makes me daydream about grillin' some shrimp with good music playin' and drinkin' a watermelon margarita.

I have to say one of the biggest downfalls of moving to a townhouse is that I can't grill (insert sad face emoji). I could drive the mile to my dad's house to use his but ehhh so much work. I'd rather just improvise.

I got this idea from @lepetitchefsb, though she had used Scallops instead. But the second I saw "Roasted Red Pepper Polenta" I was like yas honey, let me get. summa. DAT.

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Love these bright red peppers.

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I started by roasting the red peppers. There is probably a more legitimate way to do this....but it worked! Roast on each side until blackened and then put into a bowl, cover with plastic wrap and let sit for 10 minutes.

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Once cool enough to handle peel off the skin, cut the red pepper, deseeding the center. Place into a food processor and blend. 

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MMMM my favorite spring ingredient. Corn. I love love love corn. And it's crazy affordable. 5 for 2 dolla baby. 

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Since I didn't have a grill, I roasted the corn in the oven on 425F for 30 minutes, turning occasionally. Once the corn is done, cut off the cob and set aside.

 I handled the squash and zucchini similar to the corn. Rub down with oil, salt and pepper and roast in the oven for about 30-40 minutes. Flipping half way through.

I handled the squash and zucchini similar to the corn. Rub down with oil, salt and pepper and roast in the oven for about 30-40 minutes. Flipping half way through.

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Boil the amount of water instructed for your polenta along with the pureed red peppers. Add in the polenta and cook as instructed on the package. Season as you go with salt and pepper.  Add in parmesan cheese at the end.

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SCRIMPS. I kept these pretty simple but wanted a little bit of heat. Season with salt, pepper, smoked paprika, and a little chipotle chili powder. Start with some oil in the pan over medium high heat, cook shrimp 2-3 minutes per side or until no longer pink inside. 

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Toppings: tomaters. 

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& Microgreens. 

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Assemble :)

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Top with basil.

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Enjoy! :)