Spicy Shrimp with Creamy Polenta

INGREDIENTS

• kosher salt
• 1 c. polenta or yellow cornmeal
• 2 tbsp. butter
• 1/3 c. freshly grated Parmesan
• 1/3 c. freshly grated Asiago
• 2 tbsp. extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp. crushed red pepper flakes, plus more for garnish
• 3 green onions, thinly sliced, whites and greens separated
• 1 pt. grape tomatoes, halved
• 1 lb. medium shrimp, peeled and deveined (tails left on, if desired)
• 2 tsp. fresh thyme leaves
• 1/2 c. dry white wine
• 1/2 c. chicken stock
• 2 tbsp. heavy cream

DIRECTIONS

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.