Saucy Shrimp & Peppers over Creamy Polenta

For the Shrimp:

• 1 tbsp. olive oil
• 1 tbsp. chopped garlic
• 1 medium yellow onion, sliced into thin strips
• 1 green bell pepper, seeded and sliced into thin strips
• 1 red bell pepper, seeded and sliced into thin strips
• 1 - 14.5 oz can petite diced tomatoes, drained of juices
• 1/4 cup dry white wine
• 2 tbsp. sour cream
• 1 tbsp. Cholula hot sauce
• 1/2 tsp. salt
• Freshly ground black pepper
• 1 lb. medium shrimp, peeled and deveined, tails removed

Heat olive oil in a large sauté pan.  Add the onion, garlic and bell pepper, and sauté until veggies are tender, about 5 minutes.  Add the tomatoes, wine, sour cream, hot sauce and salt and bring to a boil, stirring constantly.  Season with freshly ground black pepper. Reduce heat and simmer until the sauce begins to thicken, 8-10 minutes.  Add the shrimp, raise heat to medium, and cook until they are bright pink and cooked through, 4-5 minutes.

For the Polenta:

• 1 cup uncooked polenta
• 4 cups reduced sodium chicken broth
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1 tbsp. butter

Bring the broth to a boil, add the polenta, reduce heat to a simmer, and cook, stirring frequently until done, about 20 minutes.   Once the mixture is creamy, remove from the heat and add the butter and Parmesan and stir to combine. Cover to keep warm until you're ready to serve.

Spoon the shrimp mixture over the polenta.  Enjoy!