Product Feature and Recipe: Organic, Gluten-Free Polenta. Only $0.50 this week!


This week’s special coming straight from Martha’s Pantry is Organic pre-cooked Polenta.

This specific Polenta is only 50¢ and a really great deal for an Organic product which fat-free, is non-GMO, certified USA Organic as well as a Gluten-Free Food!

Polenta is historically used in Italy as a versatile alternative to pasta, bread or rice and is especially suited for meat dishes that have plenty of sauce. It northern Italy, it is just as popular as pasta in the south.

Polenta is an excellent alternative to pasta rice or potatoes and since this polenta is pre-cooked, the normal cooking time of 40-45 minutes is avoided making this an amazing addition to your dinner menu! Cooked polenta can be shaped into balls, patties or sticks and then fried in oil, baked or grilled until golden brown.

This week’s special Item Ancient Organic Polenta comes is offered in a few different varieties and here’s a great recipe to serve at your upcoming holiday gatherings:

Cheesy Shrimp and Grits Crostinis

(courtesy of www.ancientharvest.com)

Prep Time: 30 Mins, 24 servings

Ingredients:

2 Tubes of Ancient Harvest Gluten Free Polenta

8 ounces cream cheese, softened to room temperature

1 pound shrimp, peeled, deveined, cooked and chopped

½ cup grated Parmesan cheese

1 tablespoon chives, chopped

Juice from 1 lemon

1-2 teaspoons hot sauce

½ teaspoon black pepper

  • 1.Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.

  • 2.Remove the plastic casing from the polenta and cut into ¼-inch thick slices. Pat dry with a paper towel and place on the baking sheets. Bake for 10-12 minutes or until lightly golden brown, flip and bake for another 10-12 minutes or until browned. Remove from oven. Let cool.

  • 3.In a mixing bowl, combine the rest of the ingredients and mix well. Spoon the mixture on top of the polenta rounds.

  • 4.Preheat the broiler to high and position the top rack of the oven about 8 inches from the broiler element. Broil for 2-3 minutes or until the shrimp mixture starts to brown.

  • ove the plastic casing from the polenta and cut into ¼-inch thick slices. Pat dry with a paper towel and place on the baking sheets. Bake for 10-12 minutes or until lightly golden brown, flip and bake for another 10-12 minutes or until browned. Remove from oven. Let cool.

  • 3.In a mixing bowl, combine the rest of the ingredients and mix well. Spoon the mixture on top of the polenta rounds.

  • 4.Preheat the broiler to high and position the top rack of the oven about 8 inches from the broiler element. Broil for 2-3 minutes or until the shrimp mixture starts to brown.

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