Servings: Two

Half package of pre-cooked polenta Half package of pre-cooked polenta
About 1/4 package nonfat cream cheese About ¼ package nonfat cream cheese
About 1/2 Cup grated nonfat cheddar cheese About ½ Cup grated nonfat cheddar cheese
Pinch or teo of parmesan cheese Pinch or teo of parmesan cheese
About a dozen shrimp About a dozen shrimp
1 tsp. Old Bay seasoning 1 tsp. Old Bay seasoning
½ Sweet onion, sliced thin ½ Sweet onion, sliced thin
4 mushrooms, sliced thick 4 mushrooms, sliced thick
4 cloves garlic, minced 4 cloves garlic, minced
½ Red bell pepper ½ Red bell pepper
Italian seasoning blend Italian seasoning blend
Salt and freshly cracked pepper Salt and freshly cracked pepper

Break up polenta into lidded microwave-safe dish. Heat for two minutes to soften and mash with fork. Add cheeses and combine. Heat for two more minutes, stir and heat another minute or two, until hot and easy to stir. Add freshly cracked pepper if you want. Keep lid on until ready to serve.
While polenta is cooking, heat pan with a small splash of oil and sauté shrimp with Old Bay. Set aside.
In same pan, saute onions and mushrooms until slightly browned.
Add red bell and continue cooking for a minute, add garlic and Italian seasoning, then cook for another minute. Add shrimp and turn heat off.
Spoon a dollop of polenta on the plate, using spoon to make a crater in the center. Fill to overflowing with sautéd veggies and shrimp. Serve with freshly milled salt and pepper.