If you’re searching for a showstopping appetizer that looks gorgeous and tastes even better, you can’t go wrong with Polenta Squares with Garlic Shrimp (Prawn) and Spinach Pesto
1 hour
24 servings. This recipe is wonderfully vibrant, with golden oven-baked polenta, juicy garlic shrimp, and a fresh spinach pesto that will wake up your palate. Every bite brings together creamy, cheesy cornmeal, herby sauce, and perfectly cooked shrimp. Whether you’re hosting a big gathering or just want something impressive on the weekend, these squares deliver on flavor, color, and a little bit of wow-factor in just one hour for a crowd.

Polenta Squares with Garlic Shrimp and Spinach Pesto Recipe - Recipe Image

Ingredients You’ll Need

The magic of Polenta Squares with Garlic Shrimp (Prawn) and Spinach Pesto
1 hour
24 servings lies in using fresh, simple ingredients that each bring an essential layer to the final dish. These basics are straightforward but crucial for achieving a balance of taste and texture.

Water: This is the base for your polenta, ensuring it cooks up tender and smooth.
Coarse polenta: Gives those golden squares their subtle corn flavor and hearty bite—make sure it’s coarse-ground for best texture.
Butter: Melts into the hot polenta to add creaminess and that irresistible richness.
Grated parmesan cheese: Lends a nutty, savory depth right in the polenta and on top for a burst of umami.
Salt and pepper: Essential for building flavor throughout the layers—season as you go for a perfectly balanced dish.
Olive oil: Used both for sautéing shrimp and in the pesto; fruity, good-quality oil makes a difference here.
Garlic cloves: The backbone of the shrimp, delivering that punchy, aromatic flavor everyone loves.
Raw shrimp/prawn (peeled and deveined): Choose fresh or well-thawed shrimp for tender, juicy bites every time.
Baby spinach: The star of your pesto—bright green and packed with freshness.
Pine nuts: Creamy, slightly sweet, and buttery, they make the pesto extra special.
Lemon juice & zest: Bringing citrusy brightness, lemon keeps the pesto lively and balances out the richness.
Extra virgin olive oil: For the pesto, it ties it all together with silky smoothness and peppery flavor.

How to Make wn) and Spinach Pesto
1 hour
24 servings

Step 1: Make the Creamy Polenta Base

Begin by bringing your 4 cups of water to a simmer in a large, sturdy saucepan. Slowly pour in the coarse polenta, whisking constantly so there are no lumps—this is the foundation of your dish, and making it smooth is key! As the polenta starts to thicken, lower the heat and let it gently bubble away, stirring occasionally until it becomes very thick (about 20-30 minutes). Just before pulling it from the stove, stir in the butter and parmesan cheese, then season with salt and pepper. The result is a creamy, comforting base that’s full of flavor.

Step 2: Shape and Chill the Polenta

Line a rectangular or square pan with baking paper to make unmolding easy later. Pour your hot polenta into the pan and smooth out the top with a spatula. Let it cool to room temperature, then cover and chill it in the fridge. This step makes it possible to cut the polenta into perfect squares ready for baking. Chilling lets the flavors settle and creates a firmer, sliceable texture essential for these beautiful appetizers.

Step 3: Cut and Bake the Squares

When you’re ready to assemble, preheat your oven to 350°F (180°C). Lift the chilled polenta out of the pan by grabbing the edges of your baking paper—it’s super satisfying! Using a large knife, slice the polenta into 24 to 30 even squares. Arrange them on a lined baking sheet and bake for 10 to 12 minutes, just until they’re warmed through. This step adds a touch of golden color and a firmer bite without drying them out.

Step 4: Whip Up the Spinach Pesto

What transforms these bites into Polenta Squares with Garlic Shrimp (Prawn) and Spinach Pesto
1 hour
24 servings is the vibrant, homemade pesto. In your food processor, add the spinach, pine nuts, lemon juice, and zest, then pulse a few times. With the machine running, drizzle in the olive oil slowly until the mixture turns creamy and dreamy. Season to taste with salt and pepper, then cover and refrigerate the pesto until you’re ready. Just before serving, stir in the grated parmesan for a boost of umami and richness.

Step 5: Sauté the Garlic Shrimp

Heat olive oil in a large skillet over medium-high heat. Add the freshly minced garlic and let it sizzle for about 30 seconds—your kitchen will smell incredible! Add the shrimp in a single layer, season with salt and pepper, and cook, stirring occasionally, until they turn pink and opaque (about 4 minutes). Transfer the cooked shrimp to a plate so they stay juicy and don’t overcook.

Step 6: Assemble and Serve

Now comes the rewarding part. Lay your warm polenta squares on a large platter, then spoon about 1 teaspoon of that gorgeous spinach pesto over each one and spread it gently. Top with a plump garlic shrimp (or prawn), pressing it lightly into the pesto. The finishing touch transforms each square into a party-worthy bite. Polenta Squares with Garlic Shrimp (Prawn) and Spinach Pesto
1 hour
24 servings are ready to steal the spotlight—serve them warm or at room temp for best results!

How to Serve wn) and Spinach Pesto
1 hour
24 servings

Garnishes

A sprinkle of extra grated parmesan or freshly cracked black pepper makes each square look irresistible. You can also add a little lemon zest for zippy, citrusy fragrance, or tuck a tiny basil or spinach leaf under the shrimp for color and flair. Garnishes lift the look and give your guests a little hint of what’s inside each bite.

Side Dishes

Pair Polenta Squares with Garlic Shrimp (Prawn) and Spinach Pesto
1 hour
24 servings with a refreshing green salad dressed with lemon vinaigrette and crusty bread to soak up any extra pesto. For a party, you might serve them alongside roasted vegetables, marinated olives, or antipasti—think of them as the centerpiece at your appetizer table.

Creative Ways to Present

For an eye-catching appetizer display, arrange the polenta squares on a rustic wooden board or a color-contrasting platter. Stick pretty toothpicks into each for a fun, grab-and-go option, or serve them piled on a cake stand at your next celebration. If you want to take Polenta Squares with Garlic Shrimp (Prawn) and Spinach Pesto
1 hour
24 servings to the next level, you can even create mini “towers” with two squares stacked, separated by pesto and shrimp!

Make Ahead and Storage

Storing Leftovers

Leftover Polenta Squares with Garlic Shrimp (Prawn) and Spinach Pesto
1 hour
24 servings will keep beautifully in an airtight container in the fridge for up to 2 days. Store the polenta, shrimp, and pesto separately when possible for the freshest reassembly, though you can also store assembled squares if you’re planning to eat them soon.

Freezing

You can easily freeze the polenta squares (without toppings) for up to 2 months, just lay a piece of parchment between layers to prevent sticking. The shrimp and spinach pesto are best fresh, but you can freeze shrimp separately and thaw gently before preparing the dish. For spinach pesto, freezing can dull color and flavor, so it’s best made day-of for maximum brightness.

Reheating

To reheat polenta squares, arrange them on a baking sheet and warm in a 350°F (180°C) oven for 8 to 10 minutes until heated through. Shrimp reheats quickly on the stovetop in a skillet, just until warmed. If you’re reheating assembled squares, do it gently to avoid overcooking the shrimp, and spoon on the fresh pesto after heating for the brightest taste.

FAQs

Can I substitute another seafood for shrimp or prawn?

Absolutely! Scallops, crab, or even seared fish pieces work well and keep the dish’s festive spirit alive. Just adjust the cooking time depending on the ingredient to ensure everything stays tender.

Is it possible to make Polenta Squares with Garlic Shrimp (Prawn) and Spinach Pesto
1 hour
24 servings vegetarian?

Definitely! Swap the shrimp for sautéed mushrooms, roasted cherry tomatoes, or grilled zucchini. These veggie options soak up the pesto and complement the creamy polenta beautifully.

How far ahead can I make the polenta base?

You can make and chill the polenta base a day or two in advance. Just cover it tightly in the fridge until you’re ready to slice and bake. This is a great way to get ahead when prepping for a party or dinner.

Does the type of polenta matter?

Yes, coarse polenta yields the best texture for baking and serving as squares. Finely ground cornmeal results in a softer, creamier consistency that may not hold its shape as well for this recipe.

What’s the best way to ensure my spinach pesto stays vibrant green?

Use really fresh spinach and add the lemon juice right away—this both locks in the color and adds zesty flavor. If you’re making it in advance, tuck a piece of plastic wrap over the sauce so air doesn’t dull its bright hue.

Final Thoughts

There’s simply something delightful about serving Polenta Squares with Garlic Shrimp (Prawn) and Spinach Pesto
1 hour
24 servings to your friends and family. These bite-sized treats bring a playful elegance to any table, while being surprisingly easy to pull off. Make them once, and you’ll find yourself reaching for this recipe every time you want to impress—a dish that truly brings people together. Give them a try and watch them disappear!

Polenta Squares with Garlic Shrimp and Spinach Pesto Recipe