Herb Brined Shrimp With Polenta

• 16 ounces garlic & herb chicken brine pouch
• 1 1/4 pounds shrimp peeled, deveined, with tails left intact
• 1 pint grape tomatoes
• 3 tablespoons olive oil divided
• 1 tablespoon balsamic vinegar
• 1/4 cup fresh basil leaves torn
• 2 cups low sodium chicken stock
• 2 cups water
• 1 teaspoon salt
• 1 cup yellow cornmeal
• 2 ounces fresh goat cheese
• 1 tablespoon butter optional

1. Brine shrimp for 15 minutes according to package directions. Remove from brine and pat dry. While shrimp are brining prepare polenta. Bring water and stock to a boil over medium-high heat. Add salt and whisk in cornmeal pouring in a steady stream. Reduce heat to low and continue whisking until slightly thick, about 3 minutes. Cover and cook for 25 minutes, whisking every 10 minutes. Stir in goat cheese and butter, if desired.
2. Preheat oven to 400u0b0F. Place tomatoes on a greased baking sheet, toss with 1 tablespoon olive oil and season with salt. Roast in oven for 5 minutes; arrange shrimp on same baking sheet in an even layer. Return to oven and continue roasting until shrimp are pink, about 6 minutes. Drizzle shrimp and tomato mixture with vinegar, remaining oil, and basil; season with freshly ground black pepper.
3. To serve, divide polenta among 4 plates, top with shrimp mixture, and garnish with additional basil, if desired.

garlic, shrimp, grape tomatoes, olive oil, balsamic vinegar, fresh basil, chicken stock, water, salt, yellow cornmeal, goat cheese, butter

Taken from www.yummly.com/recipe/Herb-Brined-Shrimp-with-Polenta-1099036 (may not work)