Grilled Polenta with Shrimp And Escarole

• 1 tablespoon olive oil, extra-virgin
• 2 teaspoons olive oil, extra-virgin for drizzling
• 4 cloves garlic chopped
• 1 x sweet red bell peppers crushed, to taste
• 14 ounces tomatoes, canned no-salt-added diced, drained
• 1/2 teaspoon oregano dried
• 1 pound shrimp, cooked peeled, tails removed if desired
• 6 cups escarole or spinach
• 16 ounces polenta prepared plain, sliced into 8 rounds
• 8 each olives oil-cured, pitted and chopped (optional)

1. Preheat grill to high.
2. Place 1 tablespoon oil and garlic in a large saucepan over medium heat.
3. Cook, stirring, until the garlic is sizzling and fragrant, 1 to 2 minutes.
4. Add crushed red pepper; cook, stirring, until fragrant, about 30 seconds.
5. Add tomatoes and oregano; bring to a boil.
6. Reduce to a simmer and cook until juicy, about 3 minutes.
7. Stir in shrimp and escarole; cook, stirring, until the escarole is wilted, about 2 minutes.
8. Remove from the heat, cover and keep warm.
9. Oil the grill rack.
10. Grill polenta slices until hot and slightly charred, 3 to 4 minutes per side.
11. Divide the sauce among 4 shallow bowls or plates.
12. Top with the polenta slices, sprinkle with olives (if using) and drizzle each serving with 1/2 teaspoon oil.
13. Serve.

olive oil, olive oil, garlic, sweet red bell peppers, tomatoes, oregano, shrimp, or spinach, polenta, olives oil

Taken from recipeland.com/recipe/v/grilled-polenta-shrimp-escarole-48872 (may not work)