Ingredients
 One 1-pound tube polenta
 1/4 cup olive oil
 1/4 teaspoon salt
 1/8 teaspoon cayenne pepper
 1 pound shrimp, shelled and deveined
 2 cloves garlic, chopped
 1/2 cup marinara sauce
 1 tablespoon lemon juice
 3/4 teaspoon crushed red pepper
 1 teaspoon chopped fresh oregano

Directions
1. Cook the polenta: Heat oven to 200*F. Slice the polenta into 1/2-inch-thick rounds. Combine 
2 tablespoons olive oil, salt, and cayenne pepper in a small bowl. Heat a large skillet over 
medium-high heat. Brush the slices of polenta with the oil mixture and fry until they’re golden — about 3 minutes per side. Transfer to a baking sheet and keep them warm in the oven.

2. Make the shrimp: Heat the remaining olive oil in the skillet over medium-high heat. Place the shrimp and garlic in the same skillet and cook for 2 minutes. Add the marinara sauce, lemon juice, crushed red pepper, and oregano, and continue to cook until the shrimp are opaque and warmed through — about 5 minutes. Serve immediately alongside the warmed seasoned polenta.