Slice the red bell pepper and saute it in a tablespoon of olive oil for 4-5 minutes then set aside.
Boil 4 cups of water and cook polenta in it for 3 to 4 minutes. Be careful because polenta bubbles a lot and is hot as hell. Turn off the heat and mix in the goat cheese and 2 tablespoons of butter, season with salt and pepper.
In the same pan you cooked the peppers add some olive oil and cook the shrimp for 1-2 minutes. Add back the peppers, all of the spices and vegetable stock. I used about 3/4 cups. Cook for a few more minutes until the sauce starts to thicken then turn off the heat and add 2 tablespoons butter.
Spoon some polenta in the bowl and top with shrimp. Garnish with thinly sliced green onions.
Keyword goat cheese, grits, polenta, shrimp, shrimp and grits