Grilled Shrimp and Polenta

I meant to make fettuccine with fresh vegetables and chicken tonight, but I forgot to take the chicken out of the freezer this morning. (I do that a lot.) Ever the resourceful modern housewife, I went with plan B. I decided instead to make grilled shrimp and polenta. The shrimp were frozen, but they don't take long to defrost. Place the shrimp in a bag; fill your sink with cold water, and place the bag of shrimp in the sink. You may need to switch out the water a couple of times. They should only take 15 minutes to defrost. Time-saving tip: buy shrimp already peeled and deveined.

Ingredients:
1 lb. large shrimp, peeled and deveined
Grill seasoning, like McCormick's Grillmates
Old Bay seasoning
1 and 1/2 cups milk
1 and 1/2 cups chicken broth
1 cup quick-cooking polenta
1/4-1/2 cup chedder cheese, shredded
fresh grated parmesan cheese
salt and pepper

In a medium saucepan over medium heat, add the milk and chicken broth.

Meanwile prepare the shrimp. Pat the shrimp dry with paper towels. Remove the tails. Season the shrimp on both sides with the grill seasoning and Old Bay, just a light, even sprinkle. Heat a nonstick grill pan or skillet over medium-medium high heat. Spray the grill with either Pam nonstick spray or drizzle a little of olive oil. Place the shrimp on the grill, and let cook for a few minutes on each side. You can tell the shrimp are done when they turn bright pink, and curl up.

Once the milk and broth come to a bubble, season with salt and pepper. Slowly add the polenta while whisking. Remove from heat and continue to whisk for a couple of minutes. Add a little fresh parmesan, just a couple of tablespoons; and add the chedder cheese.

Serve the polenta on a plate, topped with the shrimp. Serves 2.