Sautéed Shrimp & Polenta - Pompeian

Ingredients

• 1 pound fresh, medium-sized shrimp
• 1 bunch flat leaf parsley
• 4 cloves garlic
• 1 lemon
• 3 Tablespoons Pompeian Smooth Extra Virgin Olive Oil
• 1-2 pinches sea salt and freshly cracked pepper
• 1 cup stone-ground polenta
• 4 to 4 1/2 cups chicken stock, divided
• 2 Tablespoons Pompeian Smooth Extra Virgin Olive Oil
• 1/2 teaspoon sea salt, more to taste
• 1/2 cup parmesan cheese