Step 1

Combine milk and chicken broth in a medium pot and bring to a boil.

Step 2

Slowly stir in polenta. Return to a simmer, then reduce heat to medium low. Cook, stirring frequently, until polenta is fully cooked. Refer to cooking time on package, as it can vary quite a bit depending on the coarseness of the polenta.

Step 3

Remove from heat and stir in parmesan cheese until melted. Note that the polenta will thicken as it sits, you can always stir in a little water or milk if needed.

Step 4

Meanwhile, heat 1 tablespoon olive oil in a skillet over medium high heat. Season the shrimp with salt and pepper, then sauté until cooked through, about 5 minutes. Remove to a plate.

Step 5

Add remaining 3 tablespoons of oil, and once hot add the garlic and red chili flakes. Cook for 1 minute, then add in cherry tomatoes. Cook for 3 minutes.

Step 6

Add in wine, chicken broth, thyme and basil. Bring to a simmer, reduce heat to medium, and cook for 10 minutes.

Step 7

Add shrimp and butter. Stir until well combined. Cook for 2-3 minutes. Taste and adjust for salt.

Step 8

Divide polenta into four bowls and top with shrimp mixture. Garnish with additional basil leaves and serve immediately.