Serves: 4
Cook Time: 30 minutes

Shopping list:

• 1 16- to 18-ounce tube polenta, cut into 8 rounds
• 1 thin slice prosciutto (about 1/2 ounce)
• 2 tablespoons lemon juice
• 1 1/4 teaspoons arrowroot
• 1 pound peeled and deveined raw shrimp (21-25 per pound)
• 1/4 teaspoon freshly ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons finely diced onion
• 3/4 cup reduced-sodium chicken broth

Recipe:

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.

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