Balsamic Grilled Shrimp with Creamy Parmesan Polenta and Marinated Tomatoes

Ingredients

• 2 pounds of raw shrimp (I used colossal 13-15 ct)
• 3 tablespoons of Italian dressing (or marinade of your choice)
• 1 pint of grape tomatoes, halved
• 1 tablespoon of fresh basil and/or oregano
• 1 teaspoon extra virgin olive oil
• 1 teaspoon white wine vinegar
• ½ tsp garlic powder
• Salt and pepper
• 5 oz baby spinach, or one package of frozen spinach
• Fresh corn, cut from 3 cooked ears (I used leftover corn from yesterday’s meal)
• 3 oz crumbled feta cheese (optional)
• Handful of marinated kalamata olives (optional)
• Balsamic glaze, to drizzle on top
• 1 cup stone-ground polenta
• 4 cups of water, divided
• 2 tablespoons of extra virgin olive oil
• ½ teaspoon sea salt
• ¼ cup grated parmesan cheese