Polenta Cakes with Shrimp & Peppers

Polenta Cakes
4 cups water
1 cup Polenta
1 tsp. salt
2 tbsp. Earth Balance (or butter)
Olive oil

Gradually add polenta to boiling, salted water, stirring constantly until starting to thicken. Reduce heat to simmer and cook until smooth and creamy, stirring frequently, 25 minutes. Blend in butter.

Lightly spray a 9x13 baking pan with cooking spray. Cover it with Saran Wrap. Pour the mixture into the saran wrap lined dish. Add another layer of saran wrap on top and smooth it down directly on top of the polenta. Place into the refrigerator for 2+ hours to set up.

When you are ready to make the polenta cakes, lift the polenta out of the dish. Remove the saran wrap and place onto a cutting board. Use a cookie cutter or glass cut polenta cakes.

Place a sauté pan over medium heat and coat it lightly with olive oil. When the oil is hot place the polenta cakes into the pan. Cook until a golden crust has formed on both sides, about 4 -5 minutes per side.

Shrimp and Peppers
1 small yellow onion, thinly sliced
2 tsp. minced garlic
1 green bell pepper, cored, seeded and thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
1/2 pound peeled and deveined raw shrimp
Salt and ground black pepper to taste
2 tbsp. lemon juice
2 tsp. Cholula hot sauce, plus more for serving (optional)

Heat 1 teaspoon olive oil over medium-high heat; add onions, garlic, peppers, salt and pepper and cook, stirring occasionally, until golden brown and tender, 8 to 10 minutes. Move onion mixture to a bowl and cover. Add another teaspoon olive oil to the pan, add shrimp, season with salt and pepper and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Add pepper & onion mixture back to the pan; add lemon juice and hot sauce. Toss shrimp and onion mixture together. Serve with polenta cakes.

Serves 4.