• In a medium saucepan, bring 6 cups of water to a boil.
• Reduce heat to low and gradually add 1 ½ cups of polenta in a thin steady stream, whisking continuously.
• Add a pinch of salt. Cover and cook, stirring occasionally, until polenta is soft and creamy, about 15-25 minutes.

• Wash and dry all produce.
• Slice garlic thinly.
• Halve the lemon.

• Heat 2 tsp of olive oil in a large skillet over medium-high.
• Add grape tomatoes with a pinch of salt; cook until beginning to burst,
• About 5 minutes.

• If using frozen shrimp, thaw under cold water and pat dry. For fresh shrimp, simply pat dry.
• Once tomatoes are done, transfer them and garlic to a bowl.
• In the same skillet, add another 2 tsp of olive oil. Add shrimp, a pinch of salt, and crushed red pepper; cook until just opaque, about 1 minute per side.

• Return tomatoes and garlic to the skillet with shrimp.
• Add spinach and half of the sliced basil in handfuls, allowing spinach to wilt slightly before adding more.
• Squeeze lemon juice over the shrimp mixture and stir to combine.

• Stir grated Parmesan, frozen corn, and freshly ground black pepper into the polenta.
• Cook until corn is warmed through.
• If the polenta is too firm, adjust consistency with a little hot water.

• Divide polenta between plates or bowls.
• Top with the shrimp-tomato mixture and sprinkle with reserved basil.

Enjoy your vibrant and delicious creamy polenta with spicy shrimp and sautéed tomato and basil.