Cut polenta into ½ inch cubes and place in a saucepan with 1 cup of water. Slowly simmer over low heat and break it apart, stirring until smooth. Stir in feta cheese and set aside.
In the meantime, dice cucumber, orange pepper, and halve tomatoes.
In a lightly oiled pan, cook shrimp with salt and pepper for 1-2 minutes per side until pink throughout.
Split the polenta between two bowls and top with chopped vegetables and shrimp. Squeeze the juice of ½ a small lemon on top of each bowl and garnish with basil.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/06/12/shrimp-polenta-bowls/