Shrimp in a little bit of left over tomato sauce I made on polenta. Next time I'll cook my polenta with 1/2 chicken stock and 1/2 water because it was a little bland. Although, when I dont do that with grits and I just put in a little butter, and I think it's perfect. I don't really know the difference between polenta and grits though... I think that they're made from different types of corn and that grits are a little coarser (or is it the other way around?). Apparently there is a big difference between polenta and hominy grits, but I can't taste it. Maybe I would have to try them side by side to really be able to tell the difference.