Sauteed Shrimp and Spinach with Polenta

Oak Lodge gives us this amazing Lenten recipe. Perfect for brunch or dinner.

Sauteed Shrimp


1 lb large shrimp peeled and deveined with tails on
3 cloves of garlic
3 tbsp of butter
1 tbsp olive oil
2 sprigs chopped thyme
Season with Tony's

PROCEDURE:  Melt butter and olive oil, add garlic, chopped thyme.  Sautee. Then add peeled and deveined shrimp with tails on. Cook about 2 minutes on each side.



3 tbsp olive oil
3 cups water
2 cups milk
1 cup cornmeal
salt and pepper to taste
1/2 cup grated Parmesan cheese


  • Stir in water and milk and bring to a boil over medium-high heat.
  • Slowly stir in cornmeal, whisking thoroughly.
  • Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning.
  • Season with salt and pepper; simmer 15 minutes more, then add parmesan.

Sauteed Spinach


1 bag of spinach
3 cloves garlic
 tbsp olive oil
2 tbsp butter
Dash of Tony's

PROCEDURE: Melt butter and olive oil.  Sauté garlic, then add spinach. Simmer then add a dash of Tony's.