1. Center a rack in oven and heat to 400 degrees. Arrange polenta rounds in a lightly greased 8x8" baking dish.

2. Heat 2 teaspoons oil in a medium skillet over medium until shimmering. Add onion and cook, stirring occasionally, until softened. Add spinach, cover, and cook until spinach is mostly thawed, about 3 minutes. Uncover and cook, stirring frequently, until liquid is mostly absorbed, about 2 more minutes.

3. Stir in Alfredo sauce and paprika and bring to a simmer. Season mixture with salt and pepper to taste, then pour over polenta. Bake 15 minutes.

4. Meanwhile, pat shrimp dry with paper towels and toss with remaining 1 teaspoon oil and the diced tomatoes. After 15 minutes, spoon mixture over baked polenta and continue to bake until shrimp are cooked through, about 10 more minutes.

Hannaford fresh Magazine, October-November 2022