Polenta Bake With Shrimp

INGREDIENTS:

2cups whole milk
2cups water
1cup polenta
3ounces Parmesan cheese,
 grated (about ¾ cup)
½teaspoon black pepper
2ounces (¼ cup) melted unsalted butter, divided
1teaspoon kosher salt, divided
1pound peeled and deveined large raw shrimp
1cup halved cherry tomatoes (about 5 oz.)
½teaspoon paprika
2tablespoons sliced scallions

DIRECTIONS:

1.Preheat broiler with oven 
rack 6 inches from heat. 
Bring the milk and water to 
a simmer in a 12-inch ovenproof nonstick skillet. Reduce heat to medium; whisk in the polenta and cook, whisking occasionally, until thick and creamy, about 15 minutes. 
Stir in the Parmesan, pepper, 
3 tablespoons of the melted butter, and ½ teaspoon of 
 the salt.

2.Toss together the shrimp, tomatoes, paprika, and 
the remaining butter and 
salt. Arrange in an even 
layer over the polenta. Broil until the shrimp are cooked 
through and just beginning 
to brown, 3 to 4 minutes. 
Top with the scallions.