This is such a quick and easy dinner! Bring 3 1/2 cups of salted water to a boil and add 1/2 cup polenta in a steady stream. Stir for about 20 minutes until it thickens. Stir in a tablespoon of butter. We take turns with the stirring. Sauté shrimp in olive oil for a few minutes on each side while the broccoli cooks in a blend of a melted pat of butter and a sprinkling of water and salt.

The polenta will be quite loose and is almost like a thick sauce for the shrimp and broccoli. Leftover polenta will turn into a solid brick which is pretty yummy too.

Since Sarah had an eggplant and some mozzarella that needed using she found a recipe from Food Network and made herself an eggplant parmesan in the oven while we made our dinner on the stovetop.

https://www.foodnetwork.com/recipes/food-network-kitchen/no-fry-sheet-pan-eggplant-parmesan-3543388