smoky shrimp and parmesan polenta cakes

Before you start to have that feeling of deja vu, I want to acknowledge that I may have an affinity for grits/polenta products.  Yes, one of my more recent posts was from our shrimp and grits for Christmas.  I had hopes that this version would come closer to my goal.  It did have a nice flavor, but it was a bit muted...but, I think I know why.

First of all, the recipe called for spanish smoked paprika.  When I initially glanced through the recipe I just assumed that is what I had in the cupboard.  I was wrong.  I have a feeling that the smoky flavor of the spanish paprika may have just been the 'kick' that this dish needed, and I missed out on it.

However, I did figure out how to serve the polenta correctly...finally.  I cooked it earlier today and poured it into two small 4 ounce ramekin dishes (I sprayed them with cooking spray first).  After they cooled, they popped right out in perfect rounds.

Chef D is not the big grits fan that I am, so his shrimp was served on a bed of of organic italian fusilli (or, as our boys like to call them, drill bit noodles), smothered in the marinara, with a sprinkling of the fresh parmesan.