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Shrimp Enchilada Bites on Polenta Squares

2 hr 5 min
10 min
2 hr 15 min


  • 4 cups water
  • 1 1/4 cups quick-cooking polenta
  • 1 tbsp unsalted butter
  • Salt and freshly ground pepper, to taste
  • 1/2 tsp chili powder
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 lb raw medium-sized shrimp, peeled and deveined
  • 1/2 cup LA VICTORIA® Red Enchilada Sauce
  • 1/2 cup LA VICTORIA® SUPREMA® Salsa
  • 1/4 cup freshly chopped cilantro or parsley, plus additional for garnish
  • Zest of 1/2 lime


  1. Bring water to boil in medium saucepot.
  2. Slowly sprinkle in polenta, whisking constantly until smooth. Remove from heat. Stir in cheese and butter.
  3. Add chili powder, salt and pepper; stir until smooth. Smooth polenta into greased 9×13-inch glass-baking dish; cool to room temperature. Refrigerate 2 hours or until cooled and set. Once polenta is set, carefully remove from dish and place on cutting board. Cut into 1-inch squares; place on parchment paper-lined baking sheet.
  4. Heat oven to 400°F. Cook polenta squares 5 minutes, or until hot.
  5. In a large skillet, heat oil over medium heat. Cook onion 5 minutes or until softened. Increase heat to high; add shrimp.
  6. Add LA VICTORIA® Red Enchilada Sauce and LA VICTORIA® SUPREMA® Salsa, cook 2 minutes. Remove from heat; stir in cilantro and lime zest.
  7. Place warm polenta squares on a serving platter and top each with a cooked shrimp and a small spoonful of sauce. Garnish with crumbled queso fresco and a sprinkling of chopped cilantro or parsley.