1 tablespoon extra-virgin olive oil
6 ounces spicy Italian chicken sausage, sliced into ½-inch thick rounds
½ large red onion, sliced
2 garlic cloves, minced
¼ teaspoon red pepper flakes
¾ cup canned tomato sauce
¾ cup cherry tomatoes
1 package SeaPak Shrimp Scampi or around 12 ounces of Shrimp Scampi recipe of choice (Shrimp cooked in olive oil with favorite Italian seasonings works, too)
2 cups baby spinach
1 18-ounce tube prepared polenta, sliced
½ cup whole milk
½ cup chicken or vegetable broth
Heat olive oil in a large skillet on medium-high heat. Add sausage and cook until golden, about 4-5 minutes. Transfer to a plate with a slotted spoon and set aside until ready to use.
Add red onions to the skillet along with a pinch of salt. There should be some leftover oil in the skillet, but if not, add another drizzle of extra-virgin olive oil first. Saute the onion until lightly golden, about 4 minutes. Stir in garlic and red pepper flakes and cook 1 minute more. Stir in tomato sauce and cherry tomatoes, reduce heat to medium, and simmer 5-7 minutes, stirring occasionally, until thickened.
Stir in frozen shrimp scampi and cook, stirring occasionally, until shrimp are cooked through, about 5-7 minutes. Stir in spinach and cook 1 minute more until wilted.
While the tomato-shrimp sauce is cooking, warm polenta, milk and broth in a pot on medium heat, breaking apart the polenta slices with a wooden spoon until fully combined and smooth.
Spoon grits into a bowl, making a well in the middle. Top with shrimp and sausage mixture and serve.