Soffrito Shrimp with Crispy Polenta Cakes

Serves 4 / Ingredient tip: Precooked polentais sold in plastic-wrapped logs. Prep tip: Chop the vegetables while the polenta cooks.

1 pound packaged, precooked polenta

2 tablespoons olive oil, divided

1 cup chopped onion

1 cup chopped green bell pepper

1-2 tablespoons minced garlic, to taste

1 14.5-ounce can chopped tomatoes, drained

½ teaspoon minced fresh oregano, or ¼ teaspoon dried

¼ teaspoon salt

⅛ teaspoon ground black pepper

1 pound peeled, deveined shrimp

1 tablespoon fresh lemon juice

1. Preheat oven to 200°. Heat a large skillet over medium-high heat. Slice polenta into 8 pieces. Add 1 tablespoon oil to hot pan, then add polenta. Cook until crispy, about 5 minutes per side. Transfer polenta to a baking sheet and place in oven to keep warm.

2. Add remaining 1 tablespoon oil to hot pan, then stir in onion, bell pepper, and garlic. Cook until vegetables soften and brown slightly, about 5 minutes. Add tomatoes and oregano; cover and cook over medium heat for 5 minutes, stirring occasionally. Add salt, pepper, and shrimp. Cook for another 5 minutes, stirring frequently, until shrimp is pink and opaque. Remove from heat and stir in lemon juice, plus salt and pepper to taste.

3. Divide polenta among four plates. Top with shrimp and serve immediately.

PER SERVING: 308 cal, 26% fat cal, 9g fat, 1g sat fat, 172mg chol, 27g protein, 30g carb, 4g fiber, 769mg sodium