Parmesan Polenta with Garlicky Shrimp, Spinach, Tomatoes, Corn & Basil

Directions

1. Make the polenta by whisking stiffly as you pour in the boiling water, then simmer until creamy and thickened, seasoning with salt.
2. While the polenta cooks, wash and dry the greens and herbs and prep the vegetables; have the garlic sliced and ready.
3. Warm a skillet over medium-high heat with a splash of oil.
4. Sauté the garlic briefly until fragrant, then add the tomatoes with a pinch of salt and cook until they start to burst and soften.
5. Stir in the chopped basil ribbons with the spinach in a bowl and set aside, reserving half of the basil for finishing.
6. If using frozen shrimp, rinse in cold water to loosen ice and pat dry; otherwise dry the thawed shrimp well.
7. Fold the tomato mixture into the skillet with the shrimp, add more oil if needed, and cook until the shrimp are opaque and lightly colored.
8. Toss in the garlic and tomatoes again, cooking briefly until everything is aromatic, then add the spinach and basil in batches, letting each wilt before adding more.
9. Finish by squeezing lemon juice into the skillet, then fold in the Parmesan and corn with a touch of oil, stirring until warmed through; season and remove from heat.
10. Serve the polenta on plates, top with the shrimp mixture, and finish with the remaining basil.