Lola Shrimp And Parmesan Polenta Grits With Tomato Basil Concasse Food

ASPARAGUS AND FRESH PEA FRITTATA WITH TOMATO-BASIL CONCASSE

Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse image

Provided by Bobby Flay

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 shallots, finely diced
1 clove garlic, finely chopped
8 plum tomatoes, seeded, peeled and coarsely chopped
Salt and freshly ground pepper
4 basil leaves, cut into chiffonade
2 tablespoons olive oil
8 large eggs
2 tablespoons water
3 tablespoons grated Romano cheese
8 spears asparagus, trimmed blanched and cut into 1/2-inch pieces
1/2 cup fresh peas, or defrosted frozen peas
3 tablespoons finely chopped fresh parsley
6 basil leaves, cut into chiffonade
Salt and freshly ground black pepper

Steps:

Mix all the tomato-basil concasse ingredients together and set aside.
Preheat oven to 400 degrees F. Heat olive oil in a large saute pan over high heat. Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste. Pour the egg mixture into the pan and cook until the bottom is golden brown and set. Place in the oven and cook until the frittata is cooked through. Serve at room temperature with the Tomato Concasse.

SHRIMP AND PANCETTA ON POLENTA

Shrimp and Pancetta on Polenta image

Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits.

Provided by Ruth Cousineau

Categories Tomato Quick & Easy Dinner Bacon Cornmeal Seafood Shrimp Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup instant polenta
1/4 pound pancetta, chopped
2 garlic cloves, minced
1/4 teaspoon hot red pepper flakes
3 tablespoons extra-virgin olive oil, divided
1 (14-ounces) can diced tomatoes in juice
1 pound cleaned large shrimp
1 tablespoon chopped flat-leaf parsley

Steps:

Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.
Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.
Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.

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