Step 1

Heat garlic olive oil in a pan and sauté the shrimp until caramelized. Remove and set aside.

Step 2

In the same pan, sauté the onion, then add the garlic, hot chili pepper, chili flakes, thyme, tomato paste, and dry oregano. Cook until fragrant.

Step 3

Deglaze the pan with the white wine and reduce slightly.

Step 4

Add the crushed tomatoes and adjust the sauce's consistency with stock as needed.

Step 5

Return the shrimp to the sauce and cook for a couple minutes or until done.

Step 6

Finish with lemon zest, salt, and pepper as needed. Garnish with chopped parsley.

Step 7

In a sauce pan, bring chicken stock and buttermilk to a boil and gradually whisk in the cornmeal.

Step 8

In a blender, blend the eggs and corn kernels until smooth, then add to the polenta.

Step 9

Stir in cheddar and goat cheese, salt, pepper, and butter until the polenta is creamy.

Step 10

Dish out the creamy polenta on plates, topped with the Shrimp Fra Diavolo. Enjoy this delightful combination of flavors!