• 2 tablespoons olive oil
• ½ cup pine nuts
• ½ cup golden raisins
• 1 cup chopped and thawed (frozen) spinach, excess water squeezed
• 1 cup fine polenta
• 1½ cups milk
• 2 cups broth
• ½ cup Monterey jack cheese, grated
• Salt

Heat a medium saucepan with olive oil. Add the pine nuts and raisins and sauté for 2 to 3 minutes. Add the spinach and sauté for 3 to 4 minutes. Add the milk and the broth and bring to a boil. Slowly add the polenta while stirring constantly. Cook according to box instructions. Add the cheese and check for seasonings. Serve with shrimp.