Bring chicken broth to a simmer in a large pot over medium heat. Add polenta and whisk until creamy, 25 to 35 min. Stir in corn kernels.
Heat olive oil in a skillet over medium heat. Add onion, poblano pepper, and garlic and cook until soft, 8 to 10 min. Stir in shrimp and season with salt and pepper. Cook until shrimp are opaque, 5 to 6 min.
To serve, spoon the shrimp mixture over the polenta and season with hot sauce.
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