Parmesan Corn Polenta:

2 tablespoons salted butter

3 ears corn, kernels removed

2 cups milk

1 cup dry polenta

1/2 cup grated parmesan cheese

Kosher salt and black pepper, to taste

Shrimp:

2 tablespoons extra virgin olive oil

4 tablespoons salted butter

1 1/2 pounds raw shrimp, peeled and deveined

1 tablespoon Cajun seasoning

3 cloves garlic, chopped

2 tablespoons fresh thyme leaves

Juice from 1 lemon

1/2 cup fresh basil, roughly chopped

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Make the polenta: In a medium pot, melt the butter with the corn over medium heat. Cook for 5–8 minutes until butter browns slightly. Add 2 cups water and the milk, bring to a low boil. Whisk in the polenta and stir until thick and soft, 3–5 minutes. Stir in parmesan, season with salt and pepper, cover, and set aside for 5 minutes.
Cook the shrimp: Heat olive oil in a large skillet over medium heat. Add butter, shrimp, Cajun seasoning, and black pepper. Cook shrimp 2–3 minutes per side until seared. Stir in garlic and thyme; cook until fragrant. Remove from heat, stir in lemon juice and basil.
Spoon the creamy polenta into bowls. Top with shrimp and spoon over pan sauce. Serve immediately.

Use store-bought Cajun seasoning or make your own: 2 1/2 tbsp smoked paprika, 2 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried oregano, 1 tbsp dried thyme, 1 tbsp chili powder, 1 tbsp cayenne pepper, 1 1/2 tbsp kosher salt, 1 tbsp black pepper.
For extra flavor, char the corn before adding it to the polenta.
Substitute parmesan with pecorino or cheddar if needed.
Serve with crusty bread and a green salad for a complete meal.