In a large saucier or saucepan, bring 5 cups of water to a high simmer.

Slowly whisk in polenta. Continue stirring as it comes to a boil.

Reduce heat and stir frequently for 45–50 minutes, until thick and pulling from the sides.

Season with salt and stir in olive oil until glossy and smooth. Add a splash of water or stock if needed to loosen.

In a small saucepan over medium heat, reduce mushroom stock until thick and syrupy—about 2–3 tablespoons should remain.

Stir in a splash of heavy cream. Taste and adjust seasoning.

Pat shrimp dry and season with salt.

Heat olive oil in a skillet over medium.

Sear shrimp 3 minutes on the first side, flip and cook for 90 seconds. Remove from heat.

Spoon a generous layer of polenta into each bowl.

Top with shrimp and a drizzle of mushroom sauce.

Finish with olive oil or flaky salt, if desired.