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Make the polenta: Whisk together 8 cups water, cornmeal, salt, and bay leaf in a large saucepan. Bring to a boil over high, stirring bottom and sides of saucepan often with a wooden spoon. Reduce heat to low and cook, stirring bottom of saucepan occasionally with a wooden spoon, until polenta is tender and thickened, about 40 minutes. Remove from heat and cover to keep warm.
Make the shrimp: Heat oil, garlic, and red pepper in a large, deep skillet over medium-low. Cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add wine and bring to a simmer over medium-high. Simmer, stirring occasionally, until reduced by half, about 5 minutes. Add stock and return to a simmer; simmer 3 minutes. Add shrimp, lemon zest, and salt. Cook, stirring often, until shrimp are slightly opaque, about 4 minutes. Stir in butter and half the parsley. Once the butter is melted, remove from heat. Cover and steam shrimp until just cooked through, about 2 minutes.
Divide polenta among warm shallow bowls; top each with shrimp and sauce. Garnish with the rest of the parsley and serve immediately.