Ingredients

• 1 cup polenta (not quick-cooking)
• 2 cups chicken stock
• 1 1/4 cups water
• 1 teaspoon chopped fresh sage
• 1 teaspoon chopped fresh rosemary
• 1/2 cup parmesan cheese
• 1/2 cup cubed goat cheese
• 2 tablespoons unsalted butter
• 1 lb shrimp, shelled and deveined, lemon juice for marinating
• 14 ounces Ragú® Pasta Sauce, chunky sun dried tomato and sweet basil pasta sauce
• 2 cloves raw garlic
• 3/4 cup packed sun-dried tomato
• 1 -2 pinch kosher salt
• 1 pinch sugar
• 1/4 cup arugula (to garnish)

Instructions

1. Combine the Ragu Sauce, garlic cloves and ¾ cup sun-dried tomatoes, (without draining the oil as you spoon it out of the jar), in the bowl of a food processor and process for several seconds. The mixture won't be completely smooth but the tomato pieces should be very fine and the garlic completely blended inches Reserve until complete with the polenta and shrimp portion of this meal.

2. To prepare the polenta: Combine the polenta, stock, water, sage and herbs in a medium saucepan and bring to a boil over medium heat. Once it boils, reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the polenta starts to separate from the sides of the pan, about 10-15 minutes. Stir in the butter, parmesan and goat cheeses and cheese two minutes until the butter and cheese have melted and been incorporated into the polenta. Transfer the cooked polenta to four serving dishes.

3. To prepare the shrimps: Marinate in lemon juice and salt for a few minutes before cooking. Cook the shrimps in olive oil over medium-high heat for 2-3 minutes on each side or until just pink.

4. To finish off the sauce: Transfer the sauce mixture to a small saucepan and heat over medium heat for 2-3 minutes. Season with salt to taste. Add a pinch of sugar as you heat the to give the sauce a nice balance.

5. Turn off the heat, transfer to a bowl and stir in the olive oil. Spoon the sauce over the warmed, cooked polenta, top with shrimps and garnish with fresh arugula.