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Bring the water to a boil over medium-high heat.
Turn off the heat and slowly stir in the cornmeal until it has formed a thick paste.
Mix in salt, butter, and parmesan cheese, and set aside.
Heat your oil in a large skillet over medium-high heat.
Add the shrimp and cook for 1-2 minutes until they start to turn pink.
Mix in your cherry tomatoes, onion, garlic, red chili flakes, lemon juice, and capers.
Add salt to taste and cook until the tomatoes and onion have softened.
Add basil and cook until aromatic, approximately 30 seconds to 1 minute.
Spoon a portion of the shrimp onto a bed of polenta.
Serve with a sprinkling of fresh parmesan, and enjoy!