Step 1

Bring the water to a boil over medium-high heat.

Step 2

Turn off the heat and slowly stir in the cornmeal until it has formed a thick paste.

Step 3

Mix in salt, butter, and parmesan cheese, and set aside.

Step 4

Heat your oil in a large skillet over medium-high heat.

Step 5

Add the shrimp and cook for 1-2 minutes until they start to turn pink.

Step 6

Mix in your cherry tomatoes, onion, garlic, red chili flakes, lemon juice, and capers.

Step 7

Add salt to taste and cook until the tomatoes and onion have softened.

Step 8

Add basil and cook until aromatic, approximately 30 seconds to 1 minute.

Step 9

Spoon a portion of the shrimp onto a bed of polenta.

Step 10

Serve with a sprinkling of fresh parmesan, and enjoy!