1 tsp. salt 1 cup polenta cornmeal 1/2 cup shredded Romano cheese 2 pkg. (8-oz. each) Sea Cuisine® Shrimp Scampi, thawed and tails removed 1/2 cup grated Parmesan cheese 1/2 cup sour cream 8 lemon wedges
Preparation:
Preheat oven to 450°F. Coat 13x9-inch baking dish with nonstick spray. Bring 4 cups water to boil in a large saucepan. Add salt, reduce heat to medium and gradually stir in cornmeal. Cook, stirring constantly, until polenta is thickened and pulls away from sides of pot, about 20 minutes. Pour polenta in prepared baking dish; spread evenly. Let stand 10 minutes. Sprinkle Romano cheese and Shrimp Scampi evenly on top. Top with Parmesan. Bake 15-20 minutes until cheese is bubbly and golden. Cool on rack 10 minutes. Cut into 16 rectangles. To serve, stack 2 rectangles, one on top of the other, on serving plate. Garnish with a dollop of sour cream and serve with lemon wedges. Makes 8 servings.
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