Saucy Shrimp over Creamy Polenta

• 1 tablespoon olive oil
• 1 tablespoon chopped garlic
• 1 onion, diced
• 1 green bell pepper, seeded and diced
• 1 – 14.5 oz. can petite diced tomatoes
• 1/4 cup dry white wine
• 2 tablespoons Tofutti Better Than Sour Cream (or regular sour cream)
• 1 tablespoon Cholula hot sauce
• 1/2 teaspoon salt
• 1 lb. large shrimp, peeled and deveined
• 1 cup uncooked polenta
• 3 cups vegetable broth
• 1 tablespoon Earth Balance (or butter)

In a medium saucepan, bring the vegetable broth to a boil, add polenta and cook over medium low heat, stirring frequently, about 15 minutes. Once the mixture is creamy, stir in the Earth Balance, cover and keep warm.

Meanwhile, heat the olive oil over medium high heat in a skillet. Add the garlic, onion and bell pepper and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the tomatoes, wine, sour cream, hot sauce and salt, and bring to a boil, stirring constantly. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce begins to thicken, 6 to 8 minutes. Add the shrimp and cook until the shrimp turn bright pink and are cooked through, 2 minutes.

Spoon the shrimp mixture over the polenta. YUM!