Shrimp Saltimbocca With Polenta

• 1 (16 ounce) package polenta, cut into 8 rounds
• 1 thin slice prosciutto (about 1/2 ounce)
• 2 tablespoons lemon juice
• 1 1/4 teaspoons cornstarch
• 1 lb peeled and deveined raw shrimp (21-25 per pound)
• 1/4 teaspoon fresh ground pepper, divided
• 1 tablespoon extra virgin olive oil
• 2 tablespoons finely diced onions
• 3/4 cup clam juice (may sub reduced-sodium chicken broth)
• 1 tablespoon chopped fresh sage (may sub 3/4 t dried rubbed sage)

1. Position rack in center of oven; preheat broiler. Coat a baking sheet with cooking spray.
2. Place polenta rounds and prosciutto on the baking sheet. Broil on the center rack until the prosciutto is crisp, 4 to 5 minutes. Transfer the prosciutto to a plate. Continue broiling the polenta, turning once, until golden brown, about 10 to 12 minutes per side.
3. Meanwhile, whisk lemon juice and cornstarch in a small bowl. Sprinkle shrimp with 1/8 teaspoon pepper. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, 2 to 3 minutes. Add shrimp and cook, stirring, until the shrimp just turn pink but aren't cooked through, about 2 minutes. Pour in clam juice (or broth), bring to a boil and cook until the liquid is slightly reduced, about 2 minutes more.
4. Whisk the cornstarch mixture again and add to the pan along with sage and the remaining 1/8 teaspoon pepper. Cook, stirring, until thickened, 1 to 2 minutes. Top the polenta with the shrimp and sauce, crumble the prosciutto over the top and serve immediately.

polenta, thin slice, lemon juice, cornstarch, shrimp, fresh ground pepper, extra virgin olive oil, onions, clam juice, fresh sage

Taken from www.food.com/recipe/shrimp-saltimbocca-with-polenta-399939 (may not work)