Shrimp and Tomatoes Over Soft Polenta

Ingredients

• 1 1/2 lbs. frozen medium shrimp thawed, peeled, and deveined (tails removed)
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1/4 teaspoon red-pepper flakes
• 1 can (14.5 ounces) diced tomatoes in juice
• Coarse salt and ground pepper
• 3/4 cup yellow cornmeal
• 3 tablespoons butter

Instructions

1. 1
   Season shrimp generously with salt and pepper. In a large skillet over medium-high, heat 1 tablespoon oil. Add shrimp; cook until opaque throughout, turning occasionally, 2 to 3 minutes. Transfer to a bowl; set aside.
2. 2
   Reduce heat to medium. Add remaining tablespoon oil to pan; cook garlic and red-pepper flakes until fragrant, about 1 minute. Add tomatoes and their juice along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have broken down and become saucy, about 15 minutes.
3. 3
   Meanwhile, make Soft Polenta. Just before serving, stir reserved shrimp into tomatoes. Divide polenta among four bowls; spoon shrimp and tomatoes over polenta. Serve with Green Beans, if desired.
4. 4
   Soft Polenta: In a large saucepan over high heat, bring 4 cups water with 1 1/2 teaspoons coarse salt and 1/8 teaspoon pepper to a boil. Very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes. Remove from heat; stir in butter until smooth.