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Brazilian Polenta with Shrimp - Gluten Free One Pot Meal

Polenta with Shrimp ~ Brazilian Style is a Gluten Free One Pot Meal. This protein packed meal includes shrimp, bacon and beans.
Prep Time10 hrs
Cook Time2 hrs
Soaking Time1 d 8 hrs
Course: Main Course
Cuisine: Brazilian
Servings: 6 people
Calories: 175kcal


  • 1/3 cup pink beans black eyed peas, pigeon peas or kidney beans can also be used
  • 1 bay leaf
  • 1 crushed garlic clove
  • 4 slices bacon chopped into lardons
  • 1 chopped onion
  • 2 cups firmly packed kale leaves I used purple kale
  • 7 oz. cleaned and shelled shrimp
  • 1 cup cornmeal coarse ground
  • 3 teaspoons salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground black pepper
  • 2 tablespoons finely chopped parsley


  • Soak beans overnight in water.
  • Combine beans in a large pot of fresh water with garlic and bay leaves. Bring to a boil. Reduce to a simmer and cook until beans are tender, about 1 hour.
  • Soak cornmeal with 3/4 cup water for 2 hours. It will have absorbed the water.
  • Heat a pot. Add bacon and cook until crispy. Drain excess oil and leave 1 tablespoon in pot. Add onion and saute until onions are softened and turn translucent.
  • Add kale and saute 2-3 minutes, until softened. Add 6 cups of water, salt, paprika, black pepper and cooked beans. Bring to a boil.
  • Add shrimp and slowly add cornmeal, stirring constantly, to avoid lumps. Reduce heat to medium low and cook, covered, for 10 minutes. Uncover and continue to cook, stirring frequently, for 20 minutes.
  • Add parsley and stir to combine. Turn off heat. Leave for 10 minutes before serving. It will thicken more as it cools.


Canned beans can also be used and eliminate cooking beans.


Calories: 175kcal | Carbohydrates: 26g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 1432mg | Potassium: 306mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2511IU | Vitamin C: 31mg | Calcium: 97mg | Iron: 2mg
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