This colorful dish is a breeze to cook. Save extra polenta for use in Broiled Polenta with Mushroom Ragout.

1 1/2 pounds frozen medium shrimp, thawed, peeled, and deveined (tails removed)

Coarse salt and ground pepper

2 tablespoons olive oil

2 cloves garlic, minced

1/4 teaspoon red-pepper flakes

1 can (14.5 ounces) diced tomatoes, in juice

1 recipe Soft Polenta

Basic Green Beans, for serving (optional)

Season shrimp generously with salt and pepper. In a large skillet over medium-high, heat 1 tablespoon oil. Add shrimp; cook until opaque throughout, turning occasionally, 2 to 3 minutes. Transfer to a bowl; set aside.
Reduce heat to medium. Add remaining tablespoon oil to pan; cook garlic and red-pepper flakes until fragrant, about 1 minute. Add tomatoes and their juice along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have broken down and become saucy, about 15 minutes.
Meanwhile, make Soft Polenta. Just before serving, stir reserved shrimp into tomatoes. Divide polenta among four bowls; spoon shrimp and tomatoes over polenta. Serve with Basic Green Beans, if desired.