Step 1

In a deep cooking pan, over medium heat, warm up the olive oil. Add onions and garlic and saute until it is translucent (about 5 mins).

Step 2

Add cumin, paprika, salt, cayenne pepper and tomato paste and stir. Add chopped tomatoes and jalapenos and cover skillet with lid and cook for 5 minutes to let the flavors mix.

Step 3

Add broth, stir it and cover with lid. Cook for 5 minutes.

Step 4

Add shrimp and stir. Cover with lid and cook for 10-15 minutes or until shrimp is no longer grey - it should look a light pink/salmon color.

Step 5

Add cilantro and mix. Remove from heat.

Step 6

Boil the water and salt.

Step 7

Reduce the heat. Pour the polenta in gradually while whisking. Continue whisking until polenta is a thick paste and water is absorbed by the corn grits.

Step 8

Add heavy cream, butter, black pepper and Cache Valley® Four Cheese Mexican and continue to whisk until smooth and the cream is absorbed.

Step 9

Add salt and pepper to taste and serve.