In a medium saucepan, bring 1 teaspoon salt and 4 cups of water to a boil.

Once boiling, reduce stove to low and slowly add in the polenta whisking constantly during the addition

Continue to whisk vigorously for 2 minutes then cover and simmer on low for 20 minutes

While the polenta simmers, begin cooking the vegetables and shrimp

In a medium bowl, toss the shrimp with the cajun seasoning, cumin, chili powder, 1/4 teaspoon salt, and smoked paprika. Set aside

Heat the olive oil In a large skillet over medium-high heat

Add the sliced onions, garlic and red pepper flakes

Cook until onions begin to brown lightly

Add in the grape tomatoes and cook until soft

Once the tomatoes are softened, add in the shrimp and saute until cooked on both sides, about 2-3 total

To finish the shrimp, onions and tomatoes add <g class="gr_ gr_134 gr-alert gr_gramm gr_run_anim Grammar only-del replaceWithoutSep" id="134" data-gr-id="134">in </g>the thyme leaves and 2 tablespoons of cream, stirring lightly and remove from heat.

To finish the polenta, once 20 minutes has passed, remove the polenta from the heat whisk in the butter, cheeses, and salt until incorporated throughout.

To serve, spoon polenta into a dish and top with the shrimp and vegetables

Garnish with additional fresh thyme, grated cheese or red pepper flakes