File this with the super easy to make, warm bowl in your hand, comfort food meals. Creamy polenta slow cooked all day with sweet crisp corn and delicious cheese. Top it all off with shrimp marinated in chili, garlic, and lime. A perfect blend of spicy and flavorful with creamy and rich. Perfect for the whole family!
It seems weird to talk about comfort food as the weather turns warmer, but really, comfort food is great any time of the year!! Especially when you can turn on the slow cooker instead of the oven.
I know it’s not here to stay, but the little taste of summer we’ve had this week with the 90 degree days has me dreaming of pool days and healthy, yummy food.
What’s your favorite summer fare? Do you like to stick to cold meals or do you still prefer to have hot food? I like to do a little of both!
For another great start to summer be sure to check out Slow Cooker Corn on the Cob!!
Slow Cooker Creamy Polenta with Chili Lime ShrimpPrint Pin Rate
- For Polenta:
- 2 cups cornmeal or polenta
- 8 cups boiling water
- 2 teaspoons salt (plus more to taste if desired)
- 1 cup frozen sweet corn kernels
- 1/2 cup shredded sharp cheddar (for later)
- 1/2 cup shredded Parmesan cheese (for later)
- For Shrimp:
- 1 pound thawed small raw shrimp (peeled, deveined and tail-off)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 2 cloves garlic (minced)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Add cornmeal to crockpot
- Bring 8 cups water to boil and pour over cornmeal
- Add frozen corn and salt
- Stir well to combine
- Cover and cook on low for 6-8 hours or high for 3-4
- Stir in cheese and let sit on warm while making the shrimp, add additional salt to taste if desired
- In small bowl combine shrimp and remaining ingredients, tossing to coat
- Let marinate in fridge for 10-15 minutes
- Heat skillet over medium high heat and add shrimp in single layer
- Cooked until lightly browned on each side and cooked through, about 3-4 minutes per side
- Serve cooked shrimp over polenta
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