1. Combine 2 cups water and the milk in a large saucepan and bring to a boil over high heat. Whisk in polenta and 1/2 teaspoon salt, then reduce heat to medium and simmer, stirring constantly, until polenta is tender and creamy, 3 to 5 minutes. Remove from heat, whisk in cheese, and season with salt and pepper to taste; cover and set aside.
2. Cook chorizo in a large skillet over medium-high heat until browned, crumbled, and cooked through, about 5 minutes, stirring occasionally; transfer to a medium bowl. Add oil to skillet and heat over medium heat until shimmering. Add tomatoes, pepper, onion, and paprika and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add remaining 1/4 cup water and continue to cook until mixture is saucy, about 5 more minutes.
3. Stir in cooked chorizo and the shrimp, cover, and cook until shrimp are pink and cooked through, 2 to 4 minutes; season with salt and pepper to taste.
4. Divide polenta among shallow bowls and top evenly with shrimp and chorizo mixture. Sprinkle with cilantro before serving.
Source: Hannaford fresh Magazine, September 2019