Smoky Shrimp and Parmesan-Polenta Cakes

                                  Makes  4  servings
Serve with salad greens splashed with vinaigrette---Smoked paprika , available in supermarkets , is nice to spice up sour cream

1                         tablespoon olive oil
1                         pound peeled and deveined medium shrimp
1/4                      cup dry white wine
1                         tablespoon chopped fresh chives 
1                         tablespoon fresh lemon juice
1/2                      teaspoon Spanish smoked paprika
1                         17-ounce tube polenta , cut into 8 (1/2-inch) slices
                             **Cooking spray**
8                         teaspoons marinara  sauce
8                         teaspoons grated fresh Parmesan cheese
1                          tablespoon chopped fresh flat-leaf parsley

1 . Preheat broiler .
2. Heat oil  in a large skillet over medium-high heat . Add shrimp to pan ; saute 3 minutes or until done , stirring frequently . Remove from heat , stir in wine , chives , juice and paprika , tossing to coat . Keep warm .
3 . Place polenta slices on baking sheet coated with cooking spray . Top each slice with 1 teaspoon sauce and 1 teaspoon cheese ; broil 3 minutes or until cheese melts . Place 2 polenta slices on each of 4 plates ; top each serving evenly with shrimp mixture . Sprinkle with parsley .