Shrimp and Fennel Over Polenta

Ingredients

• 0.3 cup white wine dry
• 1  fennel bulb 
• 1 tablespoon flour all-purpose
• 3  garlic cloves minced
• 0.5 teaspoon hot sauce 
• 1 cup low-salt chicken broth 
• 2 teaspoons olive oil 
• 0.5 teaspoon pepper 
• 16 ounce polenta 
• 1 pound shrimp deveined peeled
• 2 tablespoons sun-dried tomato sprinkles 

Equipment

• frying pan
• baking sheet
• whisk
• broiler

Directions

1. Remove and discard stalks from fennel bulb.
2. Cut fennel bulb in half lengthwise; discard core. Chop fennel bulb to measure 1 1/2 cups.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add chopped fennel bulb and garlic; saut 5 minutes or until tender.
5. Add flour, and cook 1 minute, stirring constantly with a whisk. Stir in broth, vermouth, tomato sprinkles, and hot sauce, and bring to a boil. Reduce heat, and simmer 5 minutes or until thick, stirring occasionally.
6. Add shrimp, and cook 1 minute. Keep warm.
7. Preheat broiler.
8. Place polenta slices on a baking sheet coated with cooking spray.
9. Sprinkle polenta with pepper. Broil 6 minutes or until lightly browned.
10. Serve shrimp mixture over polenta.