Polenta Rounds with Spinach Pesto and Garlic Shrimp

If you watched me while I was throwing a dinner party, you might get confused. You'd see me in the kitchen, back facing away from the crowd, while everyone else sat, drank and socialized.

You'd see me hold conversations that started these ways.

Can you dice up those onions?

Can you squeeze those last 10 lemons I didn't have time to squeeze for lemonade?

Can you slice that baguette, brush it with a bit of olive oil, run a clove of garlic across the top of each slice and then bake it for 5 or 6 minutes? Then can you take the bread off the baking sheet and put it on that cute white dish over there? Thanks.

You might get confused by my inability to hold an in-depth conversation, distracted by timers going off and pots boiling over on the stove. You'd wonder why I invited people over in the first place.

It's not that I want to be anti-social at my dinner parties. It's just that I need to have more realistic dinner party expectations. I can't, realistically, set out to make a homemade appetizer, entree, side dish and overly elaborate dessert on a weeknight.

I can't.

Please remind me of that the next time I try.

This appetizer is nowhere near as simple as the chickpea spread I gave you earlier this week. That was a less-than-five-minute, make way ahead dish.

These polenta rounds requires a bit more work, depending on how you do them. There's the much faster way to prepare them with store-bought pesto and store-bought tubed polenta.

Then there's the way I did it, which requires you to have some time the day before to make your own pesto, cook your own polenta and cut your own polenta rounds. Or if you just HAVE to make them the day of, adjust the rest of your menu accordingly.

You'll be happy whatever way you do it.

These little polenta rounds just look beautiful on the plate, and they're hard to resist. A seared polenta round forms the base. It's topped with a generous spread of spinach pesto, a single garlic shrimp, and some cherry tomato rounds.

It's a two or three bite appetizer, which is good because these fly off the plate.

PS. Blogger wants me to correct the spelling on polenta to tadpole. Really?

Zucchini "Meatballs" with a Tomato Ragu over Creamy Polenta

I think it's safe to say I am obsessed with Joanne's blog Eats Well With Others. Her main dishes are hearty and healthy. She cooks with whole grains and seasonal fruits and vegetables. Many of her recipes are vegan (always a bonus). Best of all, her recipes are the kind that are healthy enough to eat for dinner one day and then for several lunches and dinners after that.

Joanne certainly eats well, and whenever I look at her pictures I wish I was eating with her.

The barley risotto with roasted brussels sprouts that she posted is just what I want on a winter/spring/summer/fall evening. These poached eggs with chickpeas and swiss chard would coax me out of bed any day. She's got this fig and ricotta pizza that's been calling my name for weeks.

And she's even got a collection of layer cakes that will make your mouth water.

Needless to say, I couldn't have been happier when Joanne posted this recipe for zucchini "meatballs" with a curry tomato sauce over a creamy polenta base. I pinned it a few weeks ago (a bit of a new obsession), and every time I visit my Pinterest page, it calls out to me.

Joanne's original recipe was 100 percent vegan, but I went the vegetarian route and added butter and Parmesan cheese to my polenta. I also omitted some spices that I just don't have, and I made some substitutions for things I wasn't quite willing to splurge on (like chickpea flour).

I ended up with a hearty, healthy vegetarian dinner. And I ate well with others--my cousin and his wife joined me for dinner.

I'm linking up with Bookmarked Recipes, a monthly foodie challenge held on Tinned Tomatoes. Visit to see all the recipes bloggers bookmarked a while back and revisited this month!