Directions

1. Add water and milk to a saucepan and bring to a boil. Once boiling stir in polenta and reduce heat to low. Let cook, whisking occasionally until thickened, about 30 minutes. Stir in crumbled cotija and butter. Season to taste with salt and pepper.
2. Meanwhile, season shrimp with salt, pepper, and cajun seasoning.
3. Heat Clebby’s Avocado Oil in a skillet over medium-low heat. Add in sliced shallot, minced garlic cloves, and fresh thyme. Saute until fragrant, about 1 minute.
4. Add in seasoned shrimp and saute until just cooked through, about 5 minutes. Stir in lemon zest and juice, hot honey, corn, and butter. Cook for another minute or two.
5. Divide polenta among bowls and top with the saucy cajun shrimp and corn. Garnish with fresh thyme.