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1
Preheat oven to 350u00b0F. Toss tomatoes with 2 tablespoons olive oil in a shallow ovenproof dish that can hold the tomatoes in a single layer. Roast for 30 to 45 minutes, or until tomatoes collapse and begin to caramelize. (This can be done a day ahead. Bring tomatoes to room temperature before using.)
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2
Heat a large shallow saute pan over medium-high and add remaining 2 tablespoons olive oil, meat, and onions, breaking up the mixture with the edge of a spoon if necessary. Saute until onions soften and meat is well browned, about 5 or 6 minutes. Add the white wine and a couple of grinds of black pepper; bring to a boil and cook until it is reduced by almost half. Stir in the roasted tomatoes, spinach, and shrimp, and cook for 2 or 3 minutes, until shrimp is just cooked through. Add butter and stir to make the sauce glossy. Salt as needed.
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3
Spoon mixture over polenta cakes and serve immediately.
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4
Polenta Cakes: Combine water and salt in a saucepan and bring to a boil. Slowly whisk in polenta, reduce heat to a low simmer, and cook for 20 to 25 minutes, stirring frequently and adding water if needed to keep the consistency thick but easy to stir. Pour polenta into a lightly oiled loaf pan and refrigerate until cold and hard, about 2 hours or overnight.
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5
When polenta has cooled, invert the pan onto a cutting board and slice the polenta into 8 even pieces. To fry, use a countertop deep fryer or add at least 3 inches of oil to a heavy saucepan and heat to 350u00b0F. Fry cakes 2 or 3 at a time until they are golden brown, about 4 minutes. Remove to a paper-towel-lined plate and keep warm until ready to serve.
