Polenta with Shrimp and Basil White Wine Sauce

This meal is simple, flavorful, and looks amazing as well. Think of it as a fancy version of the southern classic-shrimp and grits, one of my favorite meals. Fresh local shrimp seasoned with garlic, pepper, and lemon, creamy polenta fried in butter, topped with a white wine butter sauce packed with fresh basil. Definitely not on the low calorie list, but go on, treat yourself-it's fabulous.
Cook's Note: Polenta is cornmeal. Buy cornmeal, it tends to be less expensive than the fancy Italian polenta box.

Polenta with Shrimp and Basil White Wine Sauce (serves 4)
4c water
2c milk
2c polenta
1/2c grated Parmesan cheese
1T dried Italian seasoning
2T butter
1lb shrimp, peeled and deveined
2 cloves garlic, minced
2c white wine (I used pinot grigio, chardonnay would work as well)
2T lemon juice
1/2 stick butter
1/4c basil, chiffonade
salt and pepper-to taste
grated Parmesan cheese for garnish

In a pot, bring the water and milk to a boil. Slowly whisk in the polenta and add the Italian seasoning. Cover and reduce the heat to simmer, cook for 15 minutes, stirring occasionally. Add Parmesan cheese and season with salt and pepper. Lightly grease a small baking dish, and pour in the polenta. Using a spatula smooth into all corners. Refrigerate for 30 minutes. Remove from the refrigerator and slice into triangles.

In a large skillet, heat 2 tablespoons of butter over medium high heat. Add polenta triangles and cook for 3 minutes, turn and cook for another 3 minutes. Lay triangles on serving plates. Add the shrimp to the skillet, season with salt and pepper. Cook for 2 minutes and flip. Add the white wine and garlic. Cook for 3 minutes, or until the wine has been boiling for a minute. Add basil, lemon juice, and butter. swirl butter in until melted. Allow to cook for an additional 2 minutes, the sauce will thicken slightly. Season with salt and pepper. Serve shrimp over polenta and ladle the sauce over the dish. Garnish with Parmesan cheese.