Shrimp Marinara With Polenta

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Framed Cooks
Nutrition per serving    (USDA % daily values)
CAL
472
FAT
112%
CHOL
25%
SOD
94%
Uploaded by: Kate Jackson

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Ingredients for 4 servings

1 cup fine cornmeal polenta (I love the Anson Mills variety!)

3 1/2 cups water

1 teaspoon salt

2 tablespoons butter

1 28-ounce can whole San Marzano tomatoes

2 cups water

1/4 cup olive oil

8 garlic cloves, peeled and chopped

1 teaspoon coarse salt

1/2 easpoon dried basil or oregano

1/4 cup olive oil

5 cloves of garlic, peeled and smashed

16 large shrimp, peeled and deveined

Salt and pepper

Shaved parmesan cheese for garnish

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