Adam Roberts' Shrimp & Polenta with Chorizo - Andrew Zimmern

Ingredients

• 2 cups water
• 2 cups whole milk
• A pinch of kosher salt
• 1 cup polenta(not the quick-cooking kind)
• 1/2 cup small-diced Spanish chorizo
• 1 tablespoon olive oil
• 8 to 12 fresh uncooked shrimp, peeled and deveined, patted dry with paper towels
• 1/4 cup white wine
• 1/4 cup chopped fresh tomatoes
• 1/4 cup chopped roasted red peppers
• A big pinch of chopped Italian flat-leaf parsley
• A handful of arugula
• 2 tablespoons unsalted butter
• 1/4 cup freshly grated Parmesan