Weeknight Tomato Sauce
1 can crushed tomatoes
Oregano, basil, thyme, and parmesan cheese to taste
Polenta Crusted Fried Shrimp
8 jumbo precooked shrimp
3/4 cup of quick cook polenta
grated parmesan cheese, to taste
Put the shrimp in the egg and then use the polenta like breadcrumbs. Fry in a skillet with olive oil until the polenta gets crispy and turns golden brown. Let the shrimp sit on a paper towel to absorb any excess oil. While they are still warm, sprinkle them with grated parmesan cheese.