Update: Shrimp and Grits (by any other name) came out great!
I did add two tablespoons of roasted green chiles to the polenta, and 2 cloves of minced garlic. I used the whole milk I had on hand, but it was almost too creamy and rich, would have been just right with 2% or something similar. And since it’s the season for sweet corn in the store, it was probably a good bit sweeter than the default option from the lovely fresh corn (which was good enough to eat raw!) but it just meant the spicy and sweet combo was nigh perfect.
I don’t care much about using basil or thyme as toppers, so went with some dried green onions I had on hand, though fresh would have been better. Some nice fresh cilantro would also have made a nice presentation and even additional flavor, but that’ll be for next time.
And the wife was more than happy to enjoy the vegetarian (though absolutely not vegan) polenta as the main part of her dinner.