Ingredients

1/2 teaspoon Salt

1 cup Polenta

2 tablespoons Butter

1/3 cup Parmesan Cheese [fresh, grated]

1/3 cup Asiago Cheese [fresh, grated]

2 tablespoon Olive Oil

3 teaspoons Garlic [minced]

1/2 teaspoon Red Pepper Flakes

4 stalks Scallions [sliced]

1 pint Grape Tomatoes [halved]

1 pound Shrimp [peeled, deveined]

2 teaspoons Thyme [fresh]

1/2 cup White Wine

1/2 cup Chicken Broth

2 tablespoons Heavy Cream

Preparation

  1. In a medium, heavy-bottomed saucepan, bring salt and 4 cups water to a boil. Add polenta in a slow, steady stream, whisking constantly. Continue to whisk 2 minutes more, then reduce heat and simmer, covered, 20 minutes, whisking occasionally. Remove from heat and whisk in butter and cheese, then season with salt.

  2. In a large skillet over medium-high heat, heat oil. Add garlic, red pepper flakes, and green onion whites and cook, stirring occasionally, until fragrant, 2 minutes. Add tomatoes and cook until soft, stirring, 4 minutes.

  3. Add shrimp and thyme and cook until shrimp are completely pink, stirring, 4 minutes, then season with salt and pepper. Add wine and chicken stock and bring to a boil, then reduce heat to low and simmer until liquid is reduced by half, 2 to 3 minutes. Stir in cream and simmer 2 minutes more.

  4. Serve shrimp over polenta and garnish with remaining green onion greens.