1 (18 Ounce) Roll of Pre-Cooked Polenta
Olive Oil for Brushing
3 Garlic Cloves
1 (8.5 Ounce) Jar of Sun-Dried Tomatoes
2 Tablespoons Capers
1/2 Cup Dry White Wine
1 Pound Raw Large Shrimp, Peeled and Deveined
Preheat broiler. Slice the Polenta into 1/2 inch rounds. Brush with Olive oil and season to taste. Broil, watching carefully, until browned, about 5 minutes. In a medium saute pan, drizzle 1 Tablespoon of Oil from the jar of Sun-Dried Tomatoes and saute the Garlic over medium-high heat until fragrant, about 2 minutes. Add the remaining contents of the jar of Sun-Dried Tomatoes (Oil and all), Capers and White Wine. Saute until the Sun-Dried Tomatoes are softened and heated through. Add the Shrimp and saute until cooked through and coated with sauce, about 5 minutes. Serve over polenta rounds.