Grilled Shrimp and Polenta

1 Lb large shrimp (25-30 count). I used deveined but shell still on, raw

1 bottle of Champagne dressing

1 tsp terragon, dried

1 Cup polenta

2 1/2 cups broth or water with salt to taste

1/4 C frresh grated parmesan cheese

Pour dressing into zip top bag (i double the bag incase of leaks). Add shrimp (I left the shell on, until ready to cook, but you can remove it to save time). Let set 4-8 hours in the refridgerator. When ready, heat a grill pan (pr skillet) with a TBLSP of oil in it until the oil is hot. Add shrimp and cook until pink and curled (2 minutes on each side). Remove from pan, keep warm. While pan is heating to cook the shrimp, bring to boil in medium sauce pan the broth (water). When shrimp is done, and water in pan is boiling, add polenta,. streaming it in, do not pour in all at once. Stir as you pour and keep stiring for 10-15 minutes or until polenta pulls from sides of pan. Add cheese and serve with shrimp on top with a sprinkle of terragon.

*any left over polenta can be spread into a baking sheet and cut into squares or circles. Lightly fry until golden brown in a pan with some olive oil in it...serve warm alone or with your favorite meat, salad or even fruit on top.