- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, chopped
- 1/2 teaspoon crushed red pepper, or to taste
- 2 (14 ounce) cans no-salt-added diced tomatoes, drained
- 1/2 teaspoon dried oregano
- 1 pound peeled cooked shrimp (31-35 per pound; thawed if frozen), tails removed if desired
- 6 cups thinly sliced escarole (see Note) or spinach
- 1 (16 ounce) tube prepared plain polenta, sliced into rounds
- 8 oil-cured olives, pitted and chopped (optional)
- 2 teaspoons extra-virgin olive oil
- Preheat grill to high.
- Place 1 tablespoon oil and garlic in a large saucepan over medium heat. Cook, stirring, until the garlic is sizzling and fragrant, 1 to 2 minutes. Add crushed red pepper; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and oregano; bring to a boil. Reduce to a simmer and cook until juicy, about 3 minutes. Stir in shrimp and escarole; cook, stirring, until the escarole is wilted, about 2 minutes. Remove from the heat, cover and keep warm.
- Oil the grill rack (see Tip). Grill polenta slices until hot and slightly charred, 3 to 4 minutes per side.
- Divide the sauce among 4 shallow bowls or plates. Top with the polenta slices, sprinkle with olives (if using) and drizzle each serving with 1/2 teaspoon oil. Serve immediately.