shrimp and sun-dried tomatoes on polenta

To form the base, I sliced some rounds from a tube of pre-cooked polenta, then brushed them with olive oil and broiled them until slightly browned.  I used some oil from a jar of marinated sun-dried tomatoes to saute some garlic; then added in the sun-dried tomatoes (sliced up), capers, and white wine.  Cook that until heated through, add in some shrimp and cook through - serve over the polenta slices.