Slow Cooker Creamy Polenta with Chili Lime Shrimp

INGREDIENTS

For Polenta:

2 cups

cornmeal or polenta

8 cups

boiling water

2 tsp

salt (plus more to taste if desired)

1 cup

frozen sweet corn kernels

1/2 cup

shredded sharp cheddar (for later)

1/2 cup

shredded Parmesan cheese (for later)

For Shrimp:

1 lb

thawed small raw shrimp (peeled, deveined and tail-off)

1/4 cup

olive oil

2 tbsp

lime juice

1 tsp

chili powder

2 cloves

garlic (minced)

1/4 tsp

salt

1/8 tsp

pepper