BBQ Shrimp with Creamy Cheese Polenta

I don't know a kid who doesn't love the combo of cheese and barbecue sauce. This dish is a swap on mac-n-cheese and BBQ chicken that's quick and grown-up approved.

Shrimp:
2 teaspoons olive oil
1 large red onion, diced (about 1 cup)
1 cup matchstick carrots, (about 2 carrots, shredded)
1 large bell pepper, chopped (about 1 1/4 cups)
1/2 teaspoon sweet paprika
1 cup no salt added diced tomatoes with juice
1 pound medium or large shrimp, peeled and deveined
1/4 cup prepared barbeque sauce*

Polenta:
4 servings instant polenta (about 4.5 ounces dry)
1/4 cup skim milk
2 tablespoons grated Parmesan

* Compare labels and choose a variety that's lower in salt and sugar. We used the Annie's brand.

Bring 2 1/4 cups water to boil in a large saucepan.
While water heats up, preheat a large skillet over medium heat. Add the oil to the pan, then add the onion and carrots to the warmed oil. Saute for two minutes, then add the bell pepper and paprika. Cook another two minutes.
Add the tomatoes and shrimp to the pan and cover. Cook for three minutes, until the shrimp are fully cooked. (The shrimp tails will curl in, and they'll be opaque.)
As soon as you cover the pan, add the polenta to the boiling water. Cook for three minutes then turn off both the polenta and the shrimp.
Add the milk and cheese to the polenta, stir, and serve. (Add up to 1/2 cup water if the polenta seems too thick.)
Stir the barbecue sauce into the shrimp.
To serve, place 1 cup polenta into a shallow bowl. Top with 1 cup of the shrimp and veggie mixture.

Serving Size: Makes 4 servings; 1 cup polenta and 1 cup shrimp and vegetables