You didn’t think snack time could be so bedazzled like this, did you?
Snack time. You open a bag of chips. You spread some cheese on crackers. You stick a spoonful of peanut butter into your mouth. You pour a glass of wine. What? IT CAN BE A SNACK.
But let’s take snack time to a new level. Let’s up our own ante. Let’s up it to the point where all the antes are high fiving, fist bumping and most definitely doing the twist and shout in pink glitter tutus. Let’s get DRESSED FOR SUCCESS.
Or if you’d rather stay in yoga pants I’m totally fine with that too.
This polenta bruschetta snack rawt har is so perfect for a girlie happy hour, or if your big sister is visiting, or as a romantic starter to a date night, or even if you’ve been gardening all afternoon and you smell like mulch and haven’t washed your hair in a month. It’s cool. It’s totally for everyone.
Let’s snack!
Grab some shrimp, a tube of sun-dried tomato polenta (or your favorite flavor!), some fresh spinach, cherry tomatoes (that you’ll slice up), cheese, garlic, pine nuts and oil. And salt and pepper.
First make your pesto. Toast the pine nuts in a small skillet or toaster oven. Toss the spinach, nuts, garlic, cheese, a pinch of salt and pepper into a small food processor, like sooo.
Pour the oil in and blitz blitz blitz until you have pesto. Taste it. Uh huh.
Season the shrimp with salt and pepper.
Slice the polenta into little rounds and grill them (indoors or outdoors) until you get grill marks on both sides, about 7 minutes total. Remove from the grill and set aside.
Arrange the shrimp back on the grill and grill them until pink and grill-y and cooked through, about 3 minutes, flipping half way through.
Spoon the pesto over each polenta round, followed by a single shrimpie and the sliced tomatoes all snuggled up behind the shrimp. And then you garnish with a single chive. Look at that!
Make a double batch, perhaps?
Oh hi, snack time. I like you.
Bev wants you to know she does not own any pink glitter tutus. They’re still on back order. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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